Pumpkin and feta empanadas

60 minutes


  • 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


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
Preheat the oven to 200°C/gas mark 6
Roll out the shortcrust pastry on a well floured surface until it's about 2mm thick
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
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
Brush each empanada with milk, and cut a couple of small slits in the top. Bake for around 25 minutes, until golden brown