Sweet Potato and Pumpkin Empanadas
Now that it's Fall again and I'm inside the house more often, I like to try out new recipes and experimenting with cooking and baking again. This week I made empanadas filled with sweet potatoes, pumpkin, pecans and cajun seasoning. It was a try out, but is definitely a keeper!
You will not use all of the mashed pumpkin and potato mix. With what is left you can make a delicious soup by adding vegetable broth.
What you need
10 slices of pastry dough
1 sweet potatoe
1 pumpkin
1 garlic clove
1 shallot
1 tablespoon olive oil
1 tablespoon cajun seasoning mix
handful of pecans, chopped
What you do
Preheat oven to 200 degrees Celsius
Cut potato, pumpkin, garlic and shallot into pieces and spread over a baking plate
Sprinkle olive oil over it
Roast for half an hour (don't turn off the oven after roasting)
Mash the pumpkin and potatoe
Add seasoning mix
Put a tablespoon of the mix on the pastry dough, add some pecans and fold over
Press the edges with a fork to close the empanadas
Bake until the outside of the empanadas is golden brown
Disfrute de su comida!
These are beautiful! Bring on the sweet potatoes!
ReplyDeleteThese look so tasty - and perfect for the fall! Thanks for sharing!
ReplyDeleteJenna ♥
Stay in touch? Life of an Earth Muffin
Yummo!! #AnythingGoes
ReplyDeleteYum, I love empanadas but usually wait until I go to Spain to have them, I'm sure they use magic pastry there! As I've not been for 2 years and are not likely to go for maybe another 2 perhaps I should have a go at making some in the meantime!
ReplyDeleteYum! Thanks for sharing at Vintage Charm!
ReplyDeleteSounds delicious. I've pinned it to my recipe board for next year, I've used all my pumpkin guts on soup already this year.
ReplyDeleteThese sound delicious, Liz! I have never made empanadas. I like this autumnal take on these delicious treats. Thank you for sharing with Hearth and Soul.
ReplyDelete