Chop the garlic and red onion finely. Clean the pumpkin and habanada peppers and cut them into small pieces.
Roast the pieces of pumpkin with some olive oil, salt and pepper in the oven for 20 minutes at 210 degrees.
Fry the garlic and red onion in a pan with a dash of olive oil until golden brown and add the habanadas. Fry for about 5 minutes on medium heat, stirring frequently. Add a dash of water, 2 tsp of Ñora pepper rub, 1 tsp of cumin powder, 1 tsp of oregano, salt and pepper to taste. Turn off the heat and add the pumpkin pieces when ready and cooked. Cut the feta into small cubes, add it and stir well, then set the filling aside.
For the ready-made savoury shortcrust pastry: defrost the dough for 15 minutes. Cut the corners of the dough, using the empanada maker.
For the homemade dough: mix 300g flour, 1 egg, 100g butter, 80ml water, 1 tbsp salt in a bowl and knead it into a supple dough. Make a ball of the dough and put it in the fridge for at least 30 minutes. After 30 minutes, take the dough out of the fridge and roll it out into a thin layer of about 2mm thick. Don't forget to sprinkle the countertop with some flour, so that the dough doesn't stick to the countertop. Cut out small circles from the dough using the empanada maker or a small bowl.
Preheat the oven at 200 degrees. Spread the filling over one half of the dough, brush the edges with a little water and fold the dough in half, using the empanada maker. Press the empanada maker well. No empanada maker? Then put some filling into the dough and place this on one side of the dough, fold the other side over it. Press the edges well with a fork to create a nice pattern. Make sure you press the edges well and don't use too much filling, otherwise the empanadas might burst in the oven.
Beat 1 egg with a dash of milk in a small bowl and spread this on the top of the stuffed empanadas, this will make them nice and brown! Sprinkle some sesame seeds on top and place the empanadas on a baking tray and place them in the oven for about 15 to 20 minutes until they are nicely browned.
For spicy emapanadas, substitute a habanada pepper for a habanero pepper.