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Pumpkin and chickpea empanadas

Name: Pumpkin and chickpea empanadas
Cook time: 30 min
Yield: 2

with street corn salsa and chimichurri drizzle

Ready in around 30 mins

RECIPE FACT:

Empanadas are a stuffed pastry enjoyed in Latin America and April 8th is national empanada day!

Nutritional Info:

Energy: 3373kj (807Kcal)
Protein: 14g
Carbohydrate: 65g
sugars: 9g
Fat, total: 53g
saturated: 19g
Sodium: 842mg
Contains: Guten, Egg, Milk, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE PUMPKIN FILLING:

Place chickpeas into a sieve, rinse under cool running water and drain well. Place the steamed pumpkin into a bowl with the chipotle sauce and mash roughly with a fork. Season well with salt and pepper, add the chickpeas and mix well to combine.
2. TO PREPARE THE EMPANADAS:

Line an oven tray with baking paper. Break the egg into a small bowl and whisk lightly with a fork. Carefully unroll the flaky pastry and place on the tray, remove the waxed paper and cut the pastry sheet in half horizontally and again in half vertically to create 4 rectangles. Divide the pumpkin filling evenly onto one side of each rectangle leaving a gap around the edges.Using a pastry brush, brush with egg around the filling, then fold the pastry over the filling to enclose. Using a fork, crimp firmly around the edges to seal then brush the tops with egg and season with salt.
3. TO COOK THE EMPANADAS

Place the oven tray in the oven and bake for 15-18 mins or until pastry has risen and is golden. Remove from the oven and allow to cool slightly.
4. TO PREPARE THE STREET CORN SALSA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn, season with salt and cook for 3-4 mins to create a char. Remove from the pan into a bowl. Chop the coriander including the stalks add to the bowl. Drizzle with olive oil and toss to combine.
TO SERVE:

Place the pumpkin and chickpea empanada onto plates. Place a handful of baby cos leaves on the side and spoon over the charred street corn salsa. Spoon over chimichurri drizzle.