Tag Archives: pasty

Moroccan Spiced Squash and Feta Empanadas with Pine Nuts and Raisins

8 Feb

Squash & Feta Empanadas

Empanadas are little Spanish or Portuguese pasties depending who you speak to. Around here they are most commonly filled with a tuna, tomato and onion mixture. Legend has it that they were bought to Medieval Spain by the Moorish invaders. This is my way of interpreting that and bringing back some of the Moorish flavours.

Moroccan Squash & Feta Empanadas

Here the pastry is traditionally made with Manteca which is a kind of pig fat or lard. Not really my cup of tea but tasty I’m sure.

I used the same spelt flour olive oil pastry that I used for this Fresh Fig & Goat’s Cheese Quiche and this Italian Courgette & Basil Crostata .  It’s so good and much healthier and easier than using butter or lard. The Washer Up has, as you may have read in a previous post, become intolerant to wheat quite recently so will not be taking sandwiches to work as often as he did.

Spelt Squash & Feta Empanadas

Thankfully he has no reaction to spelt flour so these empanadas are the perfect replacement. You can change the filling to whatever you have or whatever is in season to keep it interesting but this is a lovely mix of sweet, spicy Moroccan flavours with some nice texture from the toasted pine nuts and juicy moscatel raisins. I cook them the day before and they are just as good at room temperature as they are hot. This makes them ideal for packed lunches or picnics.

Makling Empanadas

Moroccan Spiced Squash & Feta Empanadas Recipe

For the pastry:

Makes about 8 empanadas depending on the size. Vegan, Wheat-free

  • 250 g wholemeal spelt flour
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • up to 120 ml cold water

Mix together the flour, salt and herbs in a large bowl. Drizzle in the olive oil and use a fork to mash it into the flour so it is evenly distributed.

Slowly add the water bit by bit (you may not need it all) and use the fork to combine it with the flour. When it starts coming together use your hands to bring it together into a ball and knead gently for a few seconds only. If it is too dry add a bit of water, too wet add a bit of flour. Wrap it in cling film and put it in the fridge while you make the filling.

For the filling:

Makes a lot of filling. Vegetarian

  • 1 small-medium squash/pumpkin unpeeled, cut into chunky wedges
  • olive oil, salt, pepper, ground ginger, ground cinnamon, ground cumin, ground coriander

Preheat the oven to 200C and put the squash wedges on a lined baking tray. Drizzle with olive oil, season with salt & pepper and sprinkle over the ground spices. Toss the wedges in the oil & spices and roast until the squash is very tender. This could take 25 -50 minutes depending on the size of you squash pieces.

  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • the zest of half an orange and the juice
  • 1/2 tsp turmeric
  • 1/8 tsp harissa paste or chilli flakes (optional)
  • a handful of Moscatel raisins or sultanas
  • a handful of pine nuts (toasted in a dry pan until browned)
  • a handful of chopped coriander
  • about 100 g Greek feta
  • olive oil

Sweat the onion, celery and garlic in some olive oil over a medium heat for 5-8 minutes until softened. add in the turmeric, orange zest, orange juice, raisins and pine nuts and cook the liquid out.

Scrape the squash flesh out of its skin (or peel off the skin) and mash it into the pan with the onions etc. Cook this together until there is very little moisture, add the chopped fresh coriander.

Leave to cool then stir through the crumbled feta until evenly combined. Taste and season with salt & pepper to taste.

To assemble:

Roll the pastry out with a floured rolling-pin on a floured surface, turning it quarters turns as you go to stop it sticking, to a thickness of about 2-3 mm. I used a saucer to cut out most circles but I also used cutters to make smaller ones too. You will need to reroll the off cuts a few times to get the most circles out of the pastry.

Preheat oven to 190C and line a baking tray. Take a good heaped tablespoon of the mixture and put it in the bottom half of one of the pastry circles leaving about a centimetre border clear. Fold the top half of the circle over the filling, and seal the edges together with your fingers. Then use a fork to seal it again. Place on the baking tray and repeat with the rest of the circles. You may have some filling leftover, I did.

Make a few little slits in the top of each then brush the tops all over with olive oil. Bake in the preheated oven for 25-30 minutes depending on the size.

Spelt Squash Empanadas

Serve warm or at room temperature. The original Cornish pasties were apparently taken hot out of the oven and put into coat pockets to keep the hands warm on the chilly walk to work or school. Sounds like some people could probably do with that at the moment in some areas. It’s not that bad here and he has heating in the car….

Moroccan Squash & Feta Empanadas

Have a lovely weekend!

imagesCAFT0O3W

Advertisements

Pumpkin, Feta and Spinach Wholemeal Calzones

6 Dec

Calzones are folded pizzas with the filling inside, like Italian pasties really. You can fill them with whatever you like but I love the autumn wintery feeling that you get from pumpkin or squash. Tomato and mozzarella feels a bit too summery for me at the moment.

The idea for this filling came from Rufus (not my dog, silly). This Rufus is actually called Greg (Rufus is his middle name) and the recipe was made by his wife, Katherine. Confused?

Continue reading

Mini Indian Sweet Potato Puffs

31 Oct

These gorgeous little pasties formed part of my mezze with the honey spiced aubergines from yesterday’s blogpost. They are light, sweet, spicy and very moreish. They would be great as part of a buffet instead of the sausage rolls or as little canapes with drinks, or even with afternoon tea. You will need to defrost the puff pastry in the fridge overnight so the pastry is cold when you roll it out and make the filling earlier in the day and leave it to cool.

Indian Spiced Sweet Potato Puffs Recipe

makes 8 (easily doubled) vegetarian

adapted from Flavour by Vicky Bhogal

  • 1 sweet potato, scrubbed well & baked in its skin (or microwaved)
  • 1 tbsp veg oil
  •  1 tsp panch pooran
  • 1 tsp mustard seeds (or onion seeds)
  • 1 clove garlic finely chopped
  • 1/2 onion finely chopped
  • 1/2 tsp dried chilli flakes
  •  1/2 tsp turmeric
  • salt & pepper
  • juice of 1/2 lemon
  •  a handful of chopped coriander
  • 1/2 a 375 gr pack of puff pastry (defrosted in the fridge overnight)
  •  1/2 tsp toasted cumin seeds
  • 1 egg beaten

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

Bake the scrubbed sweet potato in its skin in a 200 degree oven for 40 mins to 1 hour or microwave for 7 to 10 mins depending on the size. Leave until cool enough to handle and roughly chop into about 1 cm cubes.

Heat the veg oil in a frying pan on a medium low heat and add the punch pooran & mustard/onion seeds. Fry until they start to pop and sizzle then add the onion & garlic and cook for a few minutes until softened. Stir in the chilli & turmeric, add the chopped sweet potato and stir to mix well with the spices. Cook for few more minutes then put the mixture in a bowl and add the salt, pepper, lemon juice & fresh coriander. Leave to cool.

Preheat the oven to 200 degrees. Take the block or sheet of puff pastry on a floured surface and roll it out to about 3mm thick. Sprinkle the cumin seeds evenly over the pastry and roll over them to press them into the pastry. Using a round cutter or small glass about 8 cm diameter cut out about 16 discs. You should get about 10 to start with then roll up the leftovers into a ball and roll out again cut out again and repeat as necessary until you have 16 discs.

Mix the beaten egg with a little water and brush around the edge of each disc. Carefully place about a heaped teaspoon of the mixture into the centre of eight discs then take the remaining discs and place them on top of the filling. Push the edges together with your fingers then seal round crimping with a fork to create a border.

 Lift them carefully onto greased baking paper on a baking tray, brush them with egg wash and bake for about 12 – 15 minutes until risen & golden.

Serve as part of a mezze with a yoghurt & mint dip or a spicy tomato sauce. Or for afternoon tea on a rainy day…..

And remember to invite a friend or you will eat them all yourself, they are so addictive!!

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Tony Ward on everything

The gospel according to me!

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth