Aji Amarillo Empanadas

Empanadas are yummy South American filled pastries. This recipe will show you how to make about 16 small empanadas with a delicious pumpkin and Aji Amarillo pepper filling.

60 minutes

4 people

Aji Amarillo Empanadas

Empanadas are yummy South American filled pastries. This recipe will show you how to make about 16 small empanadas with a delicious pumpkin and Aji Amarillo pepper filling.

Vegetarian

Snacks Side dish Appetizer

European South American

60 minutes

4 people

Here's how to make it

Finely chop the garlic and red onion. Clean the (butternut) squash and Aji Amarillo peppers, then cut them into small pieces.

Roast the pumpkin pieces with a drizzle of olive oil, salt, and pepper in the oven for 20 minutes at 210 degrees.

Sauté the garlic and red onion in a pan with a splash of olive oil until they're golden brown, then add the Aji Amarillo. Cook this for about 5 minutes over medium-high heat, stirring often. Add a splash of water, 2 tsp Ñora pepper rub, 1 tsp cumin powder, 1 tsp oregano, plus salt and pepper to your liking. Turn off the heat and add the cooked pumpkin pieces. Cut the feta into small cubes, add it in, and mix everything well. Set the filling aside.

For the ready-made savory pastry sheets: let the dough thaw for 15 minutes. Then, use your empanada maker to cut off the corners of the dough.

For homemade dough: mix 300g flour, 1 egg, 100g butter, 80ml water, and 1 tbsp salt in a bowl, then knead it until you have a smooth dough. Form the dough into a ball and pop it in the fridge for at least 30 minutes. After 30 minutes, take the dough out and roll it into a thin layer, about 2mm thick. Don't forget to sprinkle some flour on your counter so the dough doesn't stick! Cut small circles from the dough using an empanada maker or a small bowl.

Preheat your oven to 200 degrees Celsius. Spread the filling over one half of the dough, brush the edges with a little water, and fold the dough in half using your empanada maker. Press the empanada maker firmly. No empanada maker? No worries! Just spoon a little filling onto one side of the dough circle, then fold the other side over it. Press the edges firmly with a fork to create a nice pattern. Make sure to seal those edges well and don't overfill, or your empanadas might burst open in the oven!

Whisk 1 egg with a splash of milk in a small bowl and brush this onto the top of your filled empanadas – this will make them beautifully golden brown! Sprinkle some sesame seeds on top, then place the empanadas on a baking sheet and pop them in the oven for about 15 to 20 minutes until they're nicely browned.

Tip

Delicious with Jalamayo or Magic Miso Mayo!

Ingredients

2 pieces

Ají Amaríllo

2 tsp

Ñora pepper rub

Empanada Maker – 10cm

1 butternut squash
2 cloves of garlic
1 red onion
75 g feta
salt and pepper
olive oil
1 tsp ground cumin
1 tsp oregano
1 egg
a dash of milk
sesame seeds
10 slices of frozen savory pie dough or homemade dough, see below

Homemade empanada dough

300 g flour
1 egg
100 g butter
80 ml water
1 tsp salt

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