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Ingredients
Ingredients 4 sheets filo pastry 2 tablespoons vegetable oil 1 onion, chopped 250 g/ 8oz pumpkin or carrots, cooked and mashed 185 g / 6 oz grated tasty cheese(mature Cheddar) 2 eggs, separated 2 tablespoons sour cream or natural yoghurt pinch chilli powder freshly ground black pepper 1 tablespoon chopped fresh parsley

Instructions
Method: I. Brush each sheet of pastry with oil and fold in half Layer pastry, one folded piece on top of the other to give eight layers. Place on18 cm / 7-in flan dish upside down on layered pastry and cut around dish, making a circle 3cm/ I 1/4in larger. Lift all layers of pastry into dish and roll edges. 2. Cook onion in a frying pan for 4-5 minutes or until onion is opaque and soft. Place pumpkin or carrots, cheese, egg yolks, sour cream or yoghurt, chili powder and black pepper to taste in a bowl and mix to combine. 3. Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into pumpkin mixture and spoon into pastry case. Sprinkle pumpkin mixture with parsley and bake for 30 minutes or until pastry is golden and cooked. Note: When incorporating beaten egg whites into a mixture, first stir in1 tablespoon of beaten egg white, then lightly fold remaining beaten egg white through, working as quickly as possible. Serves 4