Ingredients

Filling

• 2 Tbsp coconut oil

• 1/2 cup cooked sweet potato, chopped into small cubes

• 1/2 cup cooked pumpkin, chopped into small cubes

• 1/2 cup frozen peas

•  1/2 medium onion, finely chopped

• 1 cup cooked quinoa

• 1 stick celery, finely chopped

• 1 clove garlic, finely chopped

• 2 Tbsp Coconut Cream

• 2 tsp curry powder

• 1 tsp ground cumin

• 1 tsp tumeric powder

• 2 cm knob of ginger, finely chopped

Short Crust Pastry

• 1 1/2 cups wholemeal plain spelt flour

• 1 egg, lightly beaten

• 130g Butter, chilled and chopped

• 1-2 Tbsp chilled water

• Extra flour for kneading

Peanut Satay Dipping Sauce

• 100g Mayver’s Dark Roasted Peanut Butter

• 100ml Coconut Cream

• 1 tsp soy or tamari sauce

• 1/2 medium onion finely chopped

• 1 clove garlic, finely chopped

• 1 fresh chilli, finely chopped

• 1/2 lime juice

• 2 tsp Brown Rice Syrup (optional)

• 1 Tbsp Coconut oil

Method

1. To make pastry: Put flour and butter into a blender and blend until mixture resembles bread crumbs.
2. Add egg and 1 tbsp chilled water. Blend until comes together as a dough. Add another tablespoon of chilled water if needed to form a dough.
3. Remove from blender and knead lightly onto a floured surface. Form a disc, cover and place in refrigerator for 30mins.
4. Preheat oven to 180°C for a fan forced oven or 200°C not fan forced.
5. To make filling. Melt coconut oil in a large pan. Add onion and celery and cook until onion is almost translucent. Add garlic, ginger and spices and cook for a further minute. Add coconut cream, quinoa, peas, pumpkin and sweet potato carefully stir to combine trying not to mash the pumpkin and sweet potato. Set to one side to cool.
6. Remove pastry from the fridge and roll out to 2-3mm thick. Using a 10cm round biscuit cutter cut 20 discs and place onto lined and greased trays. Return to the fridge for another 20mins.
7. For Dipping Sauce: Add the coconut oil to a pot over the stove. Melt oil, then add onion and garlic cooking until translucent. Add peanut butter, coconut cream, chilli soy sauce and lime juice. Stir until combined then add the Brown Rice Syrup, if using.
8. Remove the pastry discs from the fridge. Add 1 tablespoon of cooled curried vegetable filling to one half of the disc.  Wet the edge of the pastry and fold over, pressing the edges with a fork to seal. Repeat with remaining discs.
9. Place empanadas in oven and bake for 20mins or until slightly browned.
10. Serve warm with Peanut Satay Dipping Sauce.

Amazing recipe by this month’s Mayver’s Taste Tester @healthyfamily5