Pumpkin empanadas

Ingredients

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

Dough

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

Method

Pumpkin empanadas

1.Make dough.

2.Preheat oven to 200°C/400°F. Line two oven trays with baking paper.

3.Meanwhile, 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.

4.Divide dough into 20 balls. Roll each ball on a floured surface into a 10cm (4-inch) round.

5.Spoon 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.

6.Twist the edge to seal filling (or crimp with a floured fork); place on trays. Brush tops with a little more egg.

7.Bake empanadas 30 minutes or until golden. Serve hot or at room temperature.

Dough

8.Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.

9.Combine 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.

10.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.