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! 

 




Comments

  1. These are beautiful! Bring on the sweet potatoes!

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  2. These look so tasty - and perfect for the fall! Thanks for sharing!
    Jenna ♥
    Stay in touch? Life of an Earth Muffin

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  3. Yum, 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!

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  4. Yum! Thanks for sharing at Vintage Charm!

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  5. Sounds delicious. I've pinned it to my recipe board for next year, I've used all my pumpkin guts on soup already this year.

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  6. These 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.

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