Ingredients

• 65g/2¼oz ricotta
• 1 fresh apricot, chopped
• 4 spring onions, chopped
• 1 garlic clove, crushed
• 25g/1oz pecans, chopped
•   nutmeg
•   seasoning
• 16 filo squares, 10cm/4in, lightly oiled
•   oil, for deep frying
•   chives, to serve

Method

1. Mix the ricotta with the chopped fresh apricot, chopped spring onions, crushed garlic clove, chopped pecans, nutmeg and seasoning.
2. Lightly oil 16 x 10cm/4in filo squares, spoon on the filling and draw up the edges into purses.
3. Deep fry in hot oil for 1-2 minutes.
4. Serve tied with a chive.

Notes