Mini Pumpkin Empanadas + Vegan Spelt Crust


There are so many things I love about this recipe. The fact that there is a real pumpkin involved and not canned pumpkin filling, the fact that there is a vegan crust that sounds more delicious than any regular crust I’ve tried, and let’s be honest these Mini Pumpkin Empanadas are just super  cute. This would be a great recipe to try on a chilly Sunday afternoon. Throw on some music, make a spicy latte and get to work!

What you’ll Need:

for the crust:
1 cup of spelt flour
1/2 cup of brown rice flour
1/2 teaspoon of salt
7 tablespoons of vegan butter (or regular unsalted butter)
1/3 – 1/2 cup of ice water
olive oil + salt for brushing

for the pumpkin filling:
1 small-medium sized pumpkin / you want to end up with 3 cups of roasted pumpkin
a couple tablespoons of olive oil
1 large shallot, diced
1 clove of garlic, sliced
2 sprigs of thyme, leaves removed
1/4 teaspoon of curry powder
a pinch or two of chili powder
salt + pepper

For the full recipe and method head over to What’s Cooking Good Looking!

(Images via What’s Cooking Good Looking)

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