Servings: 24
Calories: 76kcal
Ingredients
For the filling:
- 1 tbsp olive oil
- 2 cups leeks sliced, white and light green parts only
- 1 tsp salt
- ¼ tsp black pepper
- ¾ cup pumpkin puree
- 3 oz. feta cheese crumbled
For the dough:
- 2 ¼ cup all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup water
- 1 tbsp olive oil
- 1 egg beaten, for brushing or more olive oil
Instructions
Make the Filling:
- Heat olive oil in a skillet over medium-high heat.
- Add leeks, salt, and pepper. Cook stirring for 7-8 minutes or until the leeks are softened.
- Transfer the leeks in a bowl. Add pumpkin puree and stir to combine.
Make the Dough:
- In a mixing bowl, whisk together flour, yeast, sugar and salt.
- Add in water and olive oil.
- Stir until the dough comes together. Start kneading dough until it is smooth. Cover the dough and let it rest for one hour.
Assemble the Empanadas
- Roll out the dough to ⅛-inch thick on a slightly floured kitchen counter.
- Cut out circles with empanada press. Gather the dough and roll it out again until it is all used. You should get 24 empanadas.
- Place the circles of the dough on the empanada press. Brush the edges with some water. Fill each with a 1 tbsp of the pumpkin filling and place some crumbled feta on top.
- Close the empanadas with an empanada press.
- Preheat oven to 350F.
- Arrange empanadas on two baking sheets. Brush each with beaten egg or olive oil.
- Bake the empanadas for 15 minutes.
- Serve warm.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1340IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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