Pumpkin and sweet potato empanadas

Pumpkin and sweet potato empanadas

By
From
Kenko Kitchen
Makes
24
Prep
15 mins
Cooking time
45 mins
Photographer
Elisa Watson

I have to give credit to my mum for this recipe. The first time she made these my tastebuds exploded. I knew they had to be in the book. Inspired by our trip to Argentina, these little pocket-sized babies are perfect for on-the-go lunches or for serving to guests or family. They are beyond tasty and it’s hard to stop at just one! You can also pop them in the freezer, ready to reheat in the oven anytime.

Ingredients

Quantity Ingredient
800g pumpkin
300g sweet potato
1 large red onion, diced
2 tablespoons plant-based oil
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon chilli flakes
1/2 teaspoon cinnamon
1/4 teaspoon paprika
salt
freshly ground black pepper
6 sheets gluten-free puff pastry

Method

  1. Peel the pumpkin and sweet potato, chop into small pieces and steam for 10–15 minutes. Once tender, remove from the steamer and set aside.
  2. Meanwhile, in a medium frying pan over medium heat, cook the onion in the plant-based oil until caramelised, 5–10 minutes.
  3. In a bowl, mix the vegetables, the onion mixture, spices and season with salt and pepper.
  4. Preheat the oven to 180°C.
  5. Cut each pastry sheet into 4. Using a 10 cm round cutter, cut a round out of each piece of pastry (or use an empanada press and cutter, if you have one). Place 2 tablespoons filling on one side of each pastry sheet. Fold over the pastry and press the edges together with a fork to seal.
  6. Bake the empanadas in the oven for 20–30 minutes until golden brown. Serve immediately.
  7. Store in the refrigerator in an airtight container for up to 3–4 days or freeze for up to 3 months.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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