RecipesGoat’s Cheese & Pumpkin Empanadas
- Prep time
- Cook time
- Preheat oven to 180℃.
- Line a baking tray with non-stick paper and arrange Jap pumpkin, leaving space between each wedge. Drizzle with olive oil and season generously with salt and pepper. Roast in oven for 35-40 minutes, or until caramelised. Set aside to cool slightly.
- Meanwhile, cut puff pastry into circles. We like to use a large bowl and set it edge-side down, carefully tracing the outside with a sharp knife until circle shapes have been cut into pastry. Discard remaining pastry (or coat with melted butter and sprinkle with Organic Mountain panela for a sweet treat!).
- Add roast pumpkin, crumbled goat’s cheese, cumin, currants and parsley to a large bowl and stir to combine. Taste and season accordingly.
- Using a tablespoon, spoon one heaped dollop of roast pumpkin mix into the centre of the cut puff pastry. Fold over and press sides together so you have a stuffed semi-circle. Using a fork, crimp edges. Transfer to a lined baking tray and use a pastry brush to brush Organic Mountain Pumpkin Seed Oil over each empanada. Add to oven and bake for 20-25 minutes, or until pastry is golden and cooked through. Allow to cool slightly, and serve warm.