(Roasted carrot, mascarpone and garam masala puree filling, that is.)
Was of no help during the process:
Roasted Carrot Filling
1 lb. carrots
2 tbsp. olive oil
1/2 c. mascarpone
1 tbsp. fresh grated ginger
1 tsp. garam masala
Pre-heat the oven to 425.
Peel and roughly chop the carrots. Toss the the olive oil and liberal amounts of salt and pepper. Transfer to a baking sheet; bake until browned and tender, about 25 minutes.
Transfer the carrots to the bowl of a food processor; add the ginger and garama masala. Process until broken down. Add the mascarpone and process until smooth.