Vegan Spiced Butternut Squash Empanadas

Step 1

Peel & chop the butternut squash into 2cm cubes

Step 2

Cut the pepper into roughly 2cm squares

Step 3

Break up the garlic bulb into individual cloves (but don't peel them!)

Step 4

Toss all the filling ingredients in a roasting dish and mix the oil & harissa through to coat. Add salt to taste.

Step 5

Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.

Step 6

Remove from the oven & let to cool a bit.

Step 7

Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

Step 8

Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)

Step 9

Mix the baking powder & salt in with the flour.

Step 10

Slowly add the oil to the flour and mix together to form a soft ball of dough.

Step 11

Knead it together very very lightly (so it's just coming together) then put in the fridge to cool.

Step 12

NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!

Step 13

Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that's around 12cm diameter, which makes quite a small pastry. Make them larger if you like!

Step 14

In your hand pick up a pastry and add in around a Tablespoon of filling.

Step 15

Fold the pastry in half and pinch together the edges

Step 16

Lay out on a tray lined with baking paper & using a fork, seal the edges.

Step 17

Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)

Step 18

Brush with the oil & milk mixture for a pretty glossy finish

Step 19

Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden & crispy.

Step 20

Leave to cool a little before munching and sharing.