📖 Recipe
Vegan Spiced Butternut Squash Empanadas
Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Empanada Dough
- 300 g plain flour ((2 cups) )
- 100 g neutral coconut oil ((½ cup) or vegan butter substitute)
- 1 teaspoon baking powder
- 150 ml plant milk ((½ cup + a tablespoon more) oat or soy is best)
- 1 teaspoon salt
For the Filling
- 1 medium butternut squash
- 2 romano peppers (or one large red pepper)
- 1 whole bulb of garlic
- 2-3 teaspoon harissa (more if you like extra spicy)
- 50 g pine nuts ((⅓ cup) optional but yummy!)
- 3-4 tablespoon olive oil
- Salt to taste
For the glaze (optional but prettier!)
- 2-3 teaspoon olive oil
- 2-3 tablespoon plant milk
Instructions
For the filling
- Peel & chop the butternut squash into 2cm cubes
- Cut the pepper into roughly 2cm squares
- Break up the garlic bulb into individual cloves (but don't peel them!)
- Toss all the filling ingredients in a roasting dish and mix the oil & harissa through to coat. Add salt to taste.
- Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.
- Remove from the oven & let to cool a bit.
- Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.
For the pastry
- Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)
- Mix the baking powder & salt in with the flour.
- Slowly add the oil to the flour and mix together to form a soft ball of dough.
- Knead it together very very lightly (so it's just coming together) then put in the fridge to cool.
- NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!
- Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that's around 12cm diameter, which makes quite a small pastry. Make them larger if you like!
- In your hand pick up a pastry and add in around a Tablespoon of filling.
- Fold the pastry in half and pinch together the edges
- Lay out on a tray lined with baking paper & using a fork, seal the edges.
- Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)
- Brush with the oil & milk mixture for a pretty glossy finish
- Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden & crispy.
- Leave to cool a little before munching and sharing.
Nutrition
Calories: 172kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 220mgPotassium: 277mgFiber: 2gSugar: 3gVitamin A: 6258IUVitamin C: 33mgCalcium: 68mgIron: 2mg
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