Pumpkin and goat's cheese empanadas

12 INGREDIENTS • 9 STEPS • 1HR 30MIN

Pumpkin and goat's cheese empanadas

Recipe

5.0

2 ratings
If you’d like to embrace the Halloween vibe, but also want to keep it classy, try our pumpkin and goat’s cheese empanadas. They’ll get any party pumpkin…
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If you’d like to embrace the Halloween vibe, but also want to keep it classy, try our pumpkin and goat’s cheese empanadas. They’ll get any party pumpkin…
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
10
1
medium M&S pumpkin
275 g
self-raising flour
4 tbsp
olive oil
1 tbsp
lemon juice
1 tsp
thyme, chopped
1 tsp
rosemary, chopped
160 g
M&S English soft goat's cheese
3 tbsp
M&S pure honey
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
as needed
milk
to glaze

Nutrition per serving

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Calories
301kcal
Fat
10.5 g
Saturates
4.2 g
Sugars
14.1 g
Salt
363.4 mg
Love This Recipe?
Add to plan
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Pumpkin and goat's cheese empanadas
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 (4 tbsp), lemon juice (1 tbsp) 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 (1 tsp), rosemary (1 tsp) and goat’s cheese (160 g) to form a chunky paste. Add 400g pumpkin, honey (3 tbsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp) and ginger (1/4 tsp). 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.
step 9 Got some leftover pumpkin? Use it in a salad the next day.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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