There has been a distinct lack of pumpkin on my blog this autumn – just one recipe (cheesy pumpkin lentil pot pies). Pitiful! Considering most food blogs get taken over by pumpkin pretty much as soon as September hits, I feel very inadequate. So I bring you pumpkin and feta empanadas – a meal good enough to make up for the lack of pumpkin recipes here so far this year! These little pasties are stuffed with pumpkin, feta and red onion, and are seriously easy to make.
I’m sure that a lot of people make their own empanada pastry, but since this blog is for simple vegetarian recipes, I used shop-bought shortcrust pastry (I love how often I can use the tagline of this blog as an excuse for my laziness). These babies are extremely forgiving – obviously, I started out filling and shaping my empanadas on the worktop before attempting to transfer them to the baking tray, and obviously they stuck and stretched and tore and any number of other things (I stupidly did more than one this way before realising I could just fill them straight on the baking tray instead – I think I’m the simple one). But despite my best efforts to ruin them, they all turned out tasting amazing and looking no less than ‘beautifully rustic’. And you can always pretend that was what you were aiming for in the first place! (Which, for me, it totally was. Obviously.)
Anyway, the point is, if you’re making these and it seems like it’s all going wrong – persevere! It’ll all work out in the end.
The filling of these empanadas is beautiful – and not only because the orange, purple and white look great together. It tastes amazing too. The creamy pumpkin is cut through by the salty feta and it all goes perfectly with the buttery, flaky pastry. I will be thoroughly impressed if you make a batch of these and don’t eat them all within about ten minutes. In fact I recommend you give some of them away (to me) to stop yourself from eating them all.
For the easy peasy recipe, head over to Great British Chefs.