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Pumpkin empanadas

Name: Pumpkin empanadas
Cook time: 30 min
Yield: 2
Cuisine: South America

with chickpeas and street corn salsa

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: 3,524kJ (842kcal)
Protein: 16g
Carbohydate: 69g
Sugars: 10g
Fat, total:54g
Saturated:19g
Sodium:982mg
Contains:Eggs, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PUMPKIN FILLING:
Place the chickpeas into a sieve, rinse under cool running water and drain well. Place the steamed pumpkin into a bowl with the chipotle mole 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 puff 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 is risen and 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 then 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 and add to the bowl. Drizzle with olive oil and toss to combine.
TO SERVE:
Place the pumpkin and chickpea empanadas onto plates. Serve with a handful of baby cos leaves on the side and spoon over the charred street corn salsa. Spoon over the chimichurri drizzle.