Jack 'O Lantern empanadas

These scary faces disguise a tasty veggie filling

  • serves 10 people
  • prep: 60mins
  • cook:  60mins

INGREDIENTS

  • 375g Co-op plain flour, plus extra for dusting
  • 1/4 tsp each turmeric, paprika and salt
  • 150g cold Co-op unsalted butter, cubed
  • 2 Co-op British egg yolks
  • 200g sweet potato, diced into 1.5cm cubes
  • 1 red pepper, cut into 1.5cm chunks
  • 2 tbsp Co-op olive oil
  • 1 red onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • Pinch of chilli flakes
  • 125g bag Co-op baby spinach
  • 75g Co-op Feta, diced

METHOD

  • Preheat the oven to 200ºC/fan 180ºC/Gas 6
  • To make the pastry, whizz the flour, turmeric, paprika, salt and butter into a crumb texture
  • Mix 1 egg yolk with 75ml water, add to the blender and pulse until the mixture comes together
  • Tip the dough onto a clean work surface and bring together with your hands
  • Knead briefly into a smooth ball
  • Wrap in cling film and chill for at least 30 mins
  • While it’s chilling, toss the sweet potato and pepper in 1 tbsp of the oil in a roasting tin, and season
  • Roast for 15 mins or until just tender
  • Heat the remaining oil in a frying pan and cook the onion and garlic gently for 10 mins, until soft
  • Stir in the oregano and chilli, then the sweet potato, pepper and spinach
  • Cook for 1-2 mins until the spinach has wilted, season and leave to cool before adding the Feta
  • Halve the pastry and roll out on a floured surface to a thickness of 3-5mm
  • With a pumpkin template, cut out 10 shapes from each half
  • Transfer to a lined baking tray and chill in the fridge
  • Put a heaped tablespoon of filling in the centre of 10 pumpkins
  • Brush some of the remaining egg yolk on the edge of each, then place the other pumpkins on top
  • Press the edges to seal, and crimp with a fork
  • Chill for 10-15 mins until firm
  • Cut out faces using a small, sharp knife, then brush all over with more egg yolk
  • Bake for 25-30 mins, until the pastry is crisp and golden
  • Leave to cool a few minutes before serving