Chocolate chip and pumpkin empanadas #pumpkinweek
Caroline's Cooking
Caroline's Cooking
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  • 16-18 small Ingredients for pastry - 1 cup/130g wholewheat flour 1 cup/145g all-purpose/plain flour ¼tsp salt 1 egg 2oz/55g unsalted butter, cut into chunks 2tbsp olive oil 4-5tbsp cold water For filling - 1½cups/360g pumpkin puree 3tbsp honey 1tsp cinnamon ½tsp nutmeg 5tbsp bittersweet chocolate chips optional - eggwash (1 beaten egg) to seal and top Instructions Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs. Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min, less if the dough didn't get too warm (can be more if suits as well). Meanwhile preheat oven to 400F/200C. For the filling - mix together the pumpkin puree, honey, cinnamon and nutmeg until well mixed. Add the chocolate chips and mix through. Roll out the dough on a floured surface until about as thin as you are comfortable with (around ⅛in/2-3mm) and cut out circles - I used my largest scone/pastry cutter which is about 2¾in diameter. Put a heaped spoonful of the pumpkin mixture slightly to one side of each pastry circle, but away from the edges. They should look as if they'll be fairly full but with enough space to fold one side over then seal the edges. Carefully pull together the sides of the pastry and use a little water or eggwash to stick the edges together - this is easiest by folding over the side without the filling then pressing down the edge, taking care not to press out the filling or have a bubble. Press together with the tip of a fork. Lightly oil or line a baking sheet/tray and carefully transfer the empanadas. Brush lightly with eggwash, if using (it will help them brown a little more). Bake for approx 20min until the empanadas are starting to brown. 3.5.3208



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