We love all things pumpkin around here! For this recipe, I used butternut squash. We gobbled these up! Definitely use the Cilantro Mint dipping sauce, too … tasty!
- Pumpkin Curry Empanadas
- Sunset Oct. 2012
- 2 tablespoons vegetable oil, divided
- 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
- 1 small onion, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 cup currants, softened 10 minutes in hot water to cover
- Easiest Pie Dough or 3 sheets frozen store-bought pie dough
- 1 large egg, slightly beaten
- Cilantro Mint Dipping Sauce (see sunset.com) or other chutney
1. Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
2. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.
3. Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
4. Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
5. Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.
6. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
7. Bake until golden brown, 15 to 20 minutes. Serve with chutney.
Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.
Cilantro Mint Dipping Sauce
- 1 serrano chile, stemmed
- 2 cups cilantro leaves
- 12 large fresh mint leaves
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- In a food processor, pulse chile, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed. Serve with Cauliflower Pakoras for dipping.