Stuffed Sussex Pumpkin and Filo Tubes

By Lyn Funnell

I’ve got enough Sussex pumpkins to last me through to Easter.

But they can become rather boring. So try this unusual recipe that I’ve created.

It’s simple to make. I’m really proud of it!

I used an orange coloured pumpkin.

The day before.

Cut your pumpkin open & remove the seeds & the stringy bits. Then slice the pumpkin into about 6 or 8 portions, depending on the size of your pumpkin.

Using a mandolin or a very sharp knife, cut thin slices. You can leave the peel on as it softens when cooked.

Marinate the slices in a mixture of 1 tblsp sugar, & 1/3 vinegar to 2/3 water. Stir to dissolve sugar.

Leave the slices overnight or longer so they become flexible & they won’t break when you roll them.

The next day.


Approx 4ozs butter or marge

Small red onion, chopped

4 largish mushrooms, chopped

1 tblsp curry powder

1 tblsp apricot jam


Herbs of your choice, dried or fresh, chopped.

I used rosemary, thyme and sage

A splash of red wine

Double cream, to cover the ingredients

Packet of rolled filo pastry

Pumpkin slices, drained

Melt approx. 2ozs of the butter in a saucepan.

Add the onion & gently cook for about a minute.

Add all the other ingredients & cook slowly, stirring until the sauce has reduced and thickened.

Melt the rest of the butter.

Open out the filo sheets and brush the top one with butter.

Lay out two of the pumpkin slices, overlapping and leaving edges around them so the mixture doesn’t leak.

Cut to the end of the filo sheet.

Spoon some of the mixture on top of the pumpkin. Tuck in the pastry edges each side of the filling and roll it up, pressing in the mixture as you roll.

Repeat until all the filling’s used up.

Lay the tubes, open side down, in a tray. Brush the rest of the melted butter over the tops.

Bake for approx. 15 minutes, until they’re crispy and golden.

Serve as nibblies or as part of a main meal.

I served them with matchstick potatoes and a mixed salad.

If you have any left, they’re equally delicious the next day when they’re cold.

Cut them into 4 and serve as canapes.



  • Lyn Funnell

    Lyn is the co-owner of Unknown Kent and Sussex. She lives in Sussex. Lyn has been writing for most of her life, both Fiction & Non-Fiction. She loves cookery & creating original recipes. She's won a lot of prizes, including Good Housekeeping Millenium Menu & on BBC The One Show as a runner-up, making her Britain's Spag Bol Queen! She has had nine books published so far. History, Travel & Restaurant Reviews are her main interests.

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