Pumpkin and cashew nut cream samosas

PREPARATION

1. Hydrate the cashew nuts by soaking them in a bowl.

2. Bake the pumpkin for 1 hour at a temperature of 200ºor until we prick it and it is creamy

3. Crumble the flesh and add oregano. Set aside and cool.

4. Cut a sheet of filo pastry lengthways into four strips, and join two together with another two superimposed. Put some pumpkin  mixture on it and fold into a triangle. Brush with oil and bake for 5 minutes at 200ºC.

5. Grind the cashew nuts with the water. The result will be a paste very similar to cheese that will be the accompaniment.