Name: Pumpkin and goat's cheese empanadas
Total time: 5400 s
Yield: 10
Ingredients: 1 pumpkin; 275 gram self-raising flour; 4 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon thyme; 1 teaspoon rosemary; 160 gram full-fat soft goat's cheese; 3 tablespoon honey; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; as needed milk

Step 1

Preheat the oven to 200°C/180°C fan. Peel and deseed the pumpkin (1) , dice into 1.5cm cubes, coat in a drizzle of olive oil and season with salt and pepper.

Step 2

Add the pumpkin to a baking tray and roast for 30-40 minutes until soft. Allow to cool.

Step 3

To make the dough, sieve the flour (275 g) into the bowl and add a pinch of salt. Make a well in the middle.

Step 4

In separate bowl or jug, mix together the olive oil (60 mL) , lemon juice (15 mL) and 150ml boiling water. Add to the flour and mix to form a soft dough.

Step 5

On a floured surface, knead the dough until smooth and then cut into 10 equal pieces. Shape into balls, then roll out to create 12cm discs.

Step 6

Mix together the thyme (as needed) , rosemary (as needed) and goat’s cheese (160 g) to form a chunky paste. Add 400g pumpkin, honey (65 g) , cinnamon (1 g) , nutmeg (as needed) and ginger (as needed) . Season to taste.

Step 7

Add the filling onto one side of each disc. Wet the edges and fold to enclose. Seal the edges with a fork and then place on a lightly oiled baking sheet.

Step 8

Glaze with milk (as needed) and bake for 20-30 minutes until golden brown and crisp, and serve warm.

Step 9

Got some leftover pumpkin? Use it in a salad the next day.

Pumpkin and goat's cheese empanadas

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