These little empanadas are made from chapati dough and stuffed with savory fall flavors. Though a bit more labor intensive than a one-pot meal, this recipe makes for a fun addition to any holiday gathering or dinner party menu.
PREP: 1 hour | COOK: 30 minutes | YIELD: 12-14 empanadas
Ingredients
Dough:
2 cups whole wheat flour pastry flour + extra flour for dusting
1 teaspoon mineral salt
1 tablespoon melted ghee (or sunflower oil)
½ cup warm water + 3 extra tablespoons if needed
Roasted Pumpkin:
4 cups cubed pumpkin (or butternut squash), peeled & cut into 1 inch cubes
1 tablespoon ghee or olive oil
Pinch salt
Fresh cracked black pepper
Filling:
2 tablespoons ghee or olive oil
2 tablespoons minced shallot
2 cloves garlic, minced
8 shiitake mushrooms, stems removed & finely chopped (about ½ cup)
4 leaves lacinato kale, finely chopped (about ¾ cup)
2 tablespoons fresh thyme leaves
2 teaspoons curry powder
½ teaspoon ground cinnamon
⅙ teaspoon ground nutmeg
½ teaspoon mineral salt
¼ teaspoon fresh cracked black pepper
Cashew Crema:
1 cup cashews, soaked 1 hour
¾ cup water
1 ½ tablespoons apple cider vinegar
1 teaspoon fresh thyme leaves
1 clove garlic, minced
1-2 tablespoons lime juice
1 teaspoon maple syrup
½ teaspoon mineral salt
Pinch ground nutmeg
Instructions
Make the dough: In a large bowl, combine the flour and salt. Add the melted ghee and ½ cup water and mix with your hands until a dough begins to form. Add additional water, 1 tablespoon at a time, only as needed to bring the dough together. Knead gently until smooth, then cover and rest at room temperature for 30 minutes.
Roast the pumpkin: Preheat the oven to 375°F 177°C). Toss the pumpkin with olive oil, salt, and pepper and spread evenly on a baking sheet. Roast for 20-25 minutes, tossing once, until tender. Butternut squash may cook a little faster than pumpkin. Transfer to a bowl and mash with a fork, leaving a little texture.
Make the filling: While the pumpkin roasts, warm the ghee or olive oil in a skillet over medium-low heat. Add the shallot and garlic and sauté for 2-3 minutes. Add the mushrooms, curry powder, cinnamon, nutmeg, salt, and pepper, and cook for about 5 minutes, until the mushrooms are tender. Add the kale and cook for another 2-3 minutes, until softened. Remove from the heat and stir in the thyme and mashed pumpkin.
Shape the empanadas: Roll the dough out on a lightly floured surface to about ⅛-inch thick. Cut into 3-inch rounds, gathering and rerolling the scraps as needed. Place about 1 tablespoon of filling in the center of each round, fold the dough over to form a half-moon, and press the edges together with a fork to seal.
Arrange on a parchment-lined baking sheet and lightly brush the tops with melted ghee or olive oil. Bake at 375°F (190°C) for 14–18 minutes, until golden brown.
Make the cashew crema: Sauté the garlic in ghee or olive oil for 2-3 minutes until golden and fragrant. Set aside. Drain the soaked cashews and blend with the water, apple cider vinegar, thyme, sautéed garlic, lime juice, maple syrup, salt, and nutmeg until smooth and creamy. Taste and adjust the seasoning as desired.
Serve the warm empanadas with cashew crema and fresh thyme.
Cooking Notes
A Note on the Filling: Let the roasted pumpkin and sautéed vegetables cool before filling the empanadas. Excess moisture can make the dough difficult to seal and prevent it from becoming crisp.
Don’t Overfill! About 1 tablespoon of filling per dough round is enough. Too much filling makes the empanadas difficult to close and more likely to burst while baking. Trust me…it’s like a burrito, just don’t try to overstuff it!
Make Ahead: The cashew crema can be prepared several days ahead and stored in the refrigerator. Chapati dough can be made the day before, just refrigerate tightly covered and remove to bring to room temp before working with the dough. The assembled, unbaked empanadas can also be refrigerated overnight before baking.
Dosha Notes
V: Enjoy warm
P: Use sunflower seeds in place of cashews for crema, omit garlic
K: Enjoy in moderation
Nutrition
(Per serving)
Calories: 225–240 kcal
Protein: 5–6 g
Fat: 10–11 g
Carbs: 30–32 g
Sugar: 3–4 g
Fiber: 4–5 g
Shop Kitchen Essentials
Whole Wheat Pastry Flour
Ghee
Ground Cinnamon
Curry Powder
