- 580 gram (1¼-pound) butternut pumpkin, peeled, chopped coarsely
- 2 tablespoon olive oil
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped fresh coriander (cilantro)
- 2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 red onion (80g), chopped finely
- 2/3 cup (130g) greek fetta, crumbled
- 1 egg, beaten lightly
- 1 1/2 cup (375ml) water
- 2 teaspoon (7g) dried yeast
- 1 teaspoon caster (superfine) sugar
- 4 cup (600g) plain (all-purpose) flour
- 2 teaspoon fine salt
- 1/4 cup (60ml) olive oil
- 1Make dough.
- 2Preheat oven to 200°C/400°F. Line two oven trays with baking paper.
- 3Meanwhile, combine pumpkin and oil in a large roasting pan; season. Roast, turning occasionally, 20 minutes or until pumpkin is tender. Transfer pumpkin to a heatproof bowl; mash. Stir in herbs, spices, onion and fetta; season to taste. Refrigerate until cooled.
- 4Divide dough into 20 balls. Roll each ball on a floured surface into a 10cm (4-inch) round.
- 5Spoon 1 rounded tablespoon of the filling mixture onto half of each round; brush edge with a little egg, fold over tightly to enclose filling and form a half-moon shape.
- 6Twist the edge to seal filling (or crimp with a floured fork); place on trays. Brush tops with a little more egg.
- 7Bake empanadas 30 minutes or until golden. Serve hot or at room temperature.
- 8Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
- 9Combine flour and salt in a large bowl; make a well in the centre. Add yeast mixture and oil. Using your hands, mix until combined. Turn dough onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; turn to coat in oil. Cover with plastic wrap; set aside in a warm, draught-free place for 1 hour or until dough doubled in size.
- 10Turn dough onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; turn to coat in oil. Cover with plastic wrap; set aside in a warm, draught-free place for 1 hour or until dough doubled in size.
Serve with a chunky Mexican tomato salsa. You can make the filling up to a day ahead; store, covered, in the refrigerator until ready to use. Unbaked empanadas can be frozen for up to 2 months. Bake them from frozen for 40 minutes or until golden.
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