Side Dishes

Pumpkin empanadas

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.
spicy pumpkin empanadas
20 Item
1H 30M

Ingredients

Dough

Method

Pumpkin empanadas

1.Make dough.
2.Preheat oven to 200°C/400°F. Line two oven trays with baking paper.
3.Meanwhile, combine pumpkin and oil in a large roasting pan; season. Roast, turning occasionally, 20 minutes or until pumpkin is tender. Transfer pumpkin to a heatproof bowl; mash. Stir in herbs, spices, onion and fetta; season to taste. Refrigerate until cooled.
4.Divide dough into 20 balls. Roll each ball on a floured surface into a 10cm (4-inch) round.
5.Spoon 1 rounded tablespoon of the filling mixture onto half of each round; brush edge with a little egg, fold over tightly to enclose filling and form a half-moon shape.
6.Twist the edge to seal filling (or crimp with a floured fork); place on trays. Brush tops with a little more egg.
7.Bake empanadas 30 minutes or until golden. Serve hot or at room temperature.

Dough

8.Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
9.Combine flour and salt in a large bowl; make a well in the centre. Add yeast mixture and oil. Using your hands, mix until combined. Turn dough onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; turn to coat in oil. Cover with plastic wrap; set aside in a warm, draught-free place for 1 hour or until dough doubled in size.
10.Turn dough onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; turn to coat in oil. Cover with plastic wrap; set aside in a warm, draught-free place for 1 hour or until dough doubled in size.

Serve with a chunky Mexican tomato salsa. You can make the filling up to a day ahead; store, covered, in the refrigerator until ready to use. Unbaked empanadas can be frozen for up to 2 months. Bake them from frozen for 40 minutes or until golden.

Note

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