Photo of Roasted pumpkin, cottage cheese and caramelised onion empanadas by WW

Roasted pumpkin, cottage cheese and caramelised onion empanadas

6
6
5
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Epanadas are a popular South American street food. We have swapped out plain white flour for wholemeal spelt and filled them with roasted pumpkin, spinach, fresh herbs and cottage cheese.

Ingredients

Flour, spelt, wholemeal

1 cup(s), (150g)

olive oil

1 tbs

egg yolk

1 medium

pumpkin

300 g, peeled, cut into 2cm chunks

red onion

1 large, thinly sliced

garlic

2 clove(s), thinly sliced

balsamic vinegar

2 tsp

frozen boiled spinach, drained

50 g, (2 cubes), thawed

97% fat-free cottage cheese

65 g, (1/3 cup)

Instructions

  1. Combine spelt flour and a large pinch of salt in a large bowl. Add 2 teaspoons oil, egg yolk and ¼ cup (60ml) iced water. Mix with a fork until mixture comes together. Transfer dough to a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Divide dough into 4 balls. Place on a tray, cover with a clean damp cloth and set aside for 1 hour to rest.
  2. Meanwhile, preheat oven to 180°C or 160°C fan-forced. Line 2 large baking trays with baking paper. Spread pumpkin on 1 prepared tray and lightly spray with oil. Bake for 25 minutes or until tender. Cool.
  3. Heat 2 teaspoons oil in a large frying pan over medium-low heat. Cook onion and garlic, stirring, for 10 minutes or until softened. Add balsamic vinegar and cook, stirring, for 3-4 minutes or until caramelised. Cool.
  4. Squeeze excess moisture from spinach. Combine pumpkin, onion mixture, cottage cheese and spinach in a large bowl. Season with salt and pepper.
  5. Roll each ball of pastry out on a lightly floured work surface to a 14cm-diameter circle. Spread a one-third cupful of filling over half the pastry. Brush edges with water and fold to form a semi-circle. Press edges of pastry together with a fork. Repeat with remaining pastry and filling to make 3 more empanadas. Place on second prepared tray and bake for 15 minutes or until golden.
  6. Combine mint, parsley, chilli, white balsamic vinegar and remaining oil in a small bowl. Serve empanadas with herb salsa.

Start eating better than ever!