Pumpkin and Feta Empanadas
- ⏱ 30 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
Empanadas filled with pumpkin purée, feta, onion, garlic, and herbs, then baked until golden brown.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pumpkin and Feta Em...
0/0
COOK 1COOK 2
1Dice the onion
2Mince the garlic
Mince the garlic cloves
Coarsely crumble the feta
3Plate and serve
+ 8 more steps in the app
Pumpkin and Feta Em...
0/0
COOK 2COOK 1
1Dice the onion
Finely dice the red onion
2Mince the garlic
3Plate and serve
+ 8 more steps in the app
Ingredients
- 1 red onion (finely diced)
- 2 garlic cloves (minced)
- 1/4 tsp dried thyme
- 200 g pumpkin purée
- 40 g feta (coarsely crumbled)
- salt, to taste
- black pepper, to taste
- 300 g shortcrust pastry
- plain flour, to taste
- 2 tbsp milk
The full plan
Split between two cooks — each step says who's on it.
1. Dice the onion COOK 1
- Finely dice the red onion
2. Mince the garlic COOK 2
- Mince the garlic cloves
- Coarsely crumble the feta
3. Cook the filling COOK 2
- In a pan, cook the red onion and garlic fairly slowly over a medium heat until soft and transparent
- When they're cooked, remove from the heat and mix in the dried thyme, pumpkin purée and crumbled feta, and season to taste
🤝 Cook 1 hands over the heat and mix.
4. Roll the pastry COOK 1
- On a well floured surface, roll out the shortcrust pastry until it's about 2mm thick
- Cut out circles measuring around 4-5 inches in diameter, If you don't have a cutter that's big enough, cut a smaller circle,
- Roll it out a bit more
5. Preheat the oven COOK 1
- Preheat the oven to 200°C/gas mark 6
6. Fill the empanadas COOK 2
- Place a generous heaped tablespoon of filling into the middle of each circle, and fold in half, Gently pinch the edges together to seal in the filling, and lay them out on a lightly greased baking tray
- Use a fork to pinch the edges closed
🤝 Cook 1 hands over the filling.
7. Plate and serve BOTH
- Brush each empanada with milk, and cut a couple of small slits in the top
- Bake for around 25 minutes, until golden brown
See it in action
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