1/3cupextra virgin olive oila fruity variety if possible
Potato Pumpkin Filling Ingredients:
1small onionfinely chopped
1cupor 220 g mashed hokaido pumpkinsquash
2cupspotatoespeeled and finely chopped
1Tablespooncurry powderI used Sri Lankan you can use what you have
1.5Tablespoonolive oilor vegetable oil
1teaspoonsaltadjust to taste
a little water if needed
1small egglightly beaten, optional
Easy Pico de Gallo Salsa
1/4small white onionfinely chopped
1whole serrano pepperseeded and finely chopped
1/4teaspoonsea saltadjust to taste
To Roast The Pumpkin
Slice the pumpkin in half, remove and discard the seeds. Place in a preheated oven at 375F and roast for 30 minutes or until soft.Set aside, allow to cool before mashing and mixing with the rest of the ingredients.
To Prepare Dough:
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:
Heat the oil and sauté onions until soft, then add garlic and cook for 2 minutes. Next add potatoes and continue cooking 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. Cook for 10 minutes, then remove from heat and allow to cool.
Shape and Bake the Empanadas:
Preheat oven to 390F and prepare a large baking sheet. On a floured surface roll out the dough to 1/4 inch. Cut 12 cm or 4.75 inch round circles from the dough. (I use a pierogi mold).
Fill each circle with about a tablespoon or so of the 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
Chop the vegetables and then mix in a bowl. Taste and adjust seasonings if desired. Place in the refrigerator until ready to use.