Spicy Butternut Squash Empanadas!

It’s taken me a while to post this one but these spicy empanadas make great snacks for the weekend or the perfect picnic accompaniment, so here’s a simple plant based recipe to keep in mind for the next sunny day.

Ingredients

Makes 8 Empanadas

  • Puff Pastry (GF & VG)
  • Butternut Squash
  • Red Bell Pepper
  • Mushrooms
  • Vegan Cheddar
  • Spinach
  • Chilli Flakes – Paprika
  • Cumin
  • Salt & Pepper

Method

Preheat oven at 220′.

Peel and chop the butternut squash. Add to roasting tin with a little olive oil and a generous sprinkle of paprika, salt and pepper. Roast in the oven for 30mins. Remove from oven when cooked.

Chop the bell pepper and mushrooms. Saute in a pan, then add the roasted butternut squash, cumin, paprika and chilli flakes and mix well.

Remove your puff pastry from the refrigerator. Roll flat and cut into circular rounds (I used a tea cup saucer as a guide).

When your veg mix has cooked and cooled, add a small portion to your pastry rounds (covering only one half of the circle).

Layer your mix with vegan cheddar chunks and raw spinach.

Fold your pastry to create a semi-circle shape.

Close your pastry by pressing down on the edges. Finish by scoring your pastry edges (you can fold them for a fancy finish).

Bake in the oven. See your puff pastry package for time and heat directions. Mine was in for 20mins on 220′.

Remove from oven and allow to cool before eating.

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