Everybody knows them: Empanadas – delicious, filled dumplings!* 🍂🥟
They are available in different variations, whether sweet or savory, with a meat or vegetarian filling, for an aperitif or as a meal, they are a real treat!
To match the autumn, my empanadas had a pumpkin-mangold minced meat filling, which, by the way, not only goes well with a dough, but also with potatoes, rice or noodles.
The recipe is for the filling as well as for the dough. Alternatively, you can also use a ready-made cake dough to make it faster. But trying these autumnal empanadas is definitely worth trying. 🧡
I’ve been trying out Oswald’s spice set for three weeks now and they’ve been used in my kitchen for 3 weeks! My favorites? Definitely the Rustica Classic, herbal sea salt & salad mix! 😍 It’s fascinating how spices enhance a dish, don’t you think?
I have always been a fan of Oswald spices, especially because the spices are made in Switzerland and because there is a long and loving tradition behind the recipe ideas. All the more reason to look forward to this collaboration with Oswald.
Empanadas with Pumpkin-Chard-Mince-Filling
Ingredients
Filling
- 300 g Beef Minced Meet
- 200 g Pumpkin
- 2 Stalks Chard
- 1 pcs Onion
- 2 pc Garlic
- 1 Tbsp. Olive Oil
- 1 Tsp. Oswald Rustica Classic
- Salt & Pepper
Dough
- 500 g Urdinkel Flour or Spelt Flour
- 100 g Butter
- 2 pcs. Eggs
- 200 ml Water (lukewarm)
- 1 Tsp. Salt
Ingredients for Brushing
- 1 pc Egg Yolk
- 2 Tbsp. Milk
Instructions
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Chop the onion and garlic, wash the Hokkaido, remove the seeds, dice finely and then fry everything in a pan with olive oil.
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Add the minced meat and fry.
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Wash and finely chop the chard, add to the filling and simmer for 5-10 minutes.
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Season with Oswald Rustica Classic, salt and pepper and then refrigerate in the refrigerator.
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For the dough put flour, salt and butter in a bowl and work into a crumbly dough.
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Add eggs and water, knead to a smooth dough, then cover and let rest for 20 minutes.
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Preheat the oven to 160 degrees circulating air or 180 degrees top/bottom heat.
Roll out the dough on a floured work surface and cut out rondelles with a round cookie cutter (in my case it was a diameter of 10 cm) and put a tablespoon of filling on top.
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Fold one half of the dough upwards and press the edges well. Press the edges either with a fork or fold them inwards.
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Mix the egg yolks and milk in a bowl and brush the empanadas with it. Bake in the oven for 20-25 minutes.
Notes
The warm empanadas are accompanied by a tomato salsa (tomatoes, spring onions and Oswald Agliata spice) or a delicious leaf salad.
By the way, I tried the Oswald spices not only for my empanadas, but also for my salads, stuffed pumpkin, hummus and pumpkin patties. The spices are definitely used every day! ❤️ You also can find the whole recipe on www.oswaldrezepte.ch
I hope you enjoyed the recipe & I look forward to your comments on my autumnal empanadas and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!
*Contains advertising – in friendly cooperation with Oswald!
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