Pumpkin and feta empanadas

makes6
60 minutes

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