Curry Spiced Potato and Pumpkin Empanadas
 
Prep time
Cook time
Total time
 
The flavours of Sri Lanka and Mexico come together in this vegan autumn treat.
Author:
Recipe type: Appetiser, vegan, Main, dinner, pastry
Cuisine: Mexican, Sri Lankan, Vegan, Hispanic, Latin American, Fusion
Serves: makes 12
Ingredients
Pastry Ingredients:
  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • pinch sugar
  • ½ tsp salt
  • ⅓ cup cool water
  • ⅓ cup extra virgin olive oil, a fruity variety if possible
Potato Pumpkin Filling Ingredients:
  • 1 small onion, finely chopped
  • 1 cup or 220 g mashed hokaido pumpkin (squash)
  • 2 medium potatoes, 2 cups or 300 gm, peeled and finely chopped
  • 1 tbsp Sri Lankan curry powder
  • 1-2 tbs olive or vegetable oil
  • 2 curry leaves
  • salt to taste
  • a little water if needed
Instructions
To Prepare Dough:
  1. In a large bowl mix all dry ingredients until well combined. Make a well in the center and pour in the water and olive oil. Use your fingers to mix the liquid into the flour mixture, continue until the dough begins to come together. Bring the dough together and kneed into a soft dough. If need be add a little more water or flour to help the binding. Wrap and set aside until ready to use. In the mean time prepare the filling.
To Prepare Potato Pumpkin Filling:
  1. Heat the oil and saute onions until soft, then add garlic and cook for 2 minutes. Next add potatoes and curry leaves, continue cooling until potatoes are are soft. Add the curry powder and salt to the pan and stir well. Finally add the pumpkin and mix until well combined with rest of ingredients. If need be add a little water until to help mix the pumpkin into the potatoes. Remove from heat and allow to cool.
Shape and Bake the Empanadas:
  1. Preheat oven to 200c or 390f and prepare a large baking sheet. On a floured surface roll out the dough to ¼ inch or 6.5 mm. Cut 12 cm or 4.75 inch round circles from the dough. (I use a pierogi mould) Fill each circle with about a tablespoon of filling, fold over and press or use a fork to press dough layers together. Continue until all of the dough has been used up. I usually end up with a little bit of filling left. Place on baking sheet and brush with some olive oil if desired. To keep the recipe vegan I did not brush with beaten egg, but you may do so. Place in center of oven and bake for 20-25 minutes. Allow to cool for 10 minutes before serving. Serve with fresh pico de gallo salsa. (Pico de Gallo recipe found in my archives, http://www.spiciefoodie.com/2009/07/05/mexican-salsa-salsa-fresca-pico-de-gallo-2/ ) For this version I omitted the onions from my pico de gallo salsa, but feel free to use the in yours.
Notes
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Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/curry-spiced-potato-and-pumpkin-empanadas-plus-my-nbc-latino-feature/