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.