Pumpkin and feta empanadas
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Ingredients
- 1 small red onion, finely diced
- 2 garlic cloves , minced
- 1/4 tsp dried thyme, or sage
- 200g of pumpkin purée
- 40g of feta , coarsely crumbled
- salt
- black pepper
- 300g of shortcrust pastry, shop-bought or homemade
- plain flour, for rolling the pastry
- 2 tbsp of milk
Method
1
Cook the onion and garlic fairly slowly over a medium heat until soft and transparent - I just sautéed mine in a little water, but you could use oil if you prefer. When they're cooked, remove from the heat and mix in the thyme, pumpkin and crumbled feta, and season to taste
2
Preheat the oven to 200°C/gas mark 6
3
Roll out the shortcrust pastry on a well floured surface until it's about 2mm thick
4
Cut out circles measuring around 4-5 inches in diameter - if you don't have a cutter that's big enough, you can do what I did and cut a smaller circle, and then roll it out a bit more
5
Place a generous heaped tablespoon of filling into the middle of each circle, and fold in half. Gently pinch the edges together to seal in the filling, and lay them out on a lightly greased baking tray. I also used a fork to pinch the edges closed
6
Brush each empanada with milk, and cut a couple of small slits in the top. Bake for around 25 minutes, until golden brown
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Pumpkin and feta empanadas
