Pumpkin curry empanadas
This was a delicious twist on some of my favorite flavors wrapped up into tasty little pockets! This recipe uses a basic pie dough, but another great version can be done with filo dough for a lighter, flakier wrapper.
- Butternut squash (1/2 of large or whole small)
- sweet potato (1 medium to large)
- sweet onion (1 large diced)
- garlic (1 clove- to taste)
- peas (1/2-1 cup frozen)
- curry spice, salt, pepper (to taste)
- coconut oil
- butter (cold- 4 tbspns)
- flour- we used whole wheat pastry flour (3 cups)
- salt (dash)
- cold water
- almond milk (optional)
Heat oven to 400 degrees
Soften squash (seeds removed) and sweet potato (oven or microwave for squash, microwave or boil potato in chunks). Saute onion and garlic in coconut oil, add frozen peas. Scoop out squash and mash with sweet potato (I keep skin on), then combine with onions etc. Add spices to taste.
Mash flour salt and butter in medium sized bown, until a crumbly blend. Add cold water while mixing until it reaches dough consistency, not gooey. On floured surface roll to just under 1/4 inch thickness and cut into oval shapes for desired pocket size when folded in half.
Scoop appropriate amount of filling onto dough ovals for a full pocket then fold over and press edges together (can use fork). Carefully transfer to baking sheet (I use a silicone mat on metal sheet). Optional: Bush tops of pockets with almond milk before baking. Bake until tops/edges just golden (check around 10 min).
Serve with sweet chili dipping sauce. Enjoy!