Pumpkin Empanadas
Golden-brown empanadas filled with seasoned ground meat and tender pumpkin! A delicious snack with a surprising twist. The chili con carne spices give it a touch of spice. Perfect as an appetizer, crunchy snack, or side dish.
Preparation
Preheat the oven to 180°C (350°F). Place the puff pastry sheets on the counter and let them thaw slightly. Cut the butternut squash into small cubes of 0.5 cm by 0.5 cm. Combine the squash, ground beef, ¾ of the Verstegen WSM Chili con Carne, 1 tablespoon crème fraîche, and corn kernels in a bowl and mix well.
Cut out the puff pastry sheets using a pastry cutter, mug, or bowl to create round pastry cutters.
Fill each dough square with some ground meat filling. Fold the dough parcels closed, using a little water on the edges and sealing with the tips of a fork. Place the folded empanadas on a baking sheet lined with parchment paper.
Beat the egg yolk and brush it over the tops of the empanadas. Sprinkle with the remaining Verstegen WSM Chili con carne and bake for 17 minutes, or until golden brown.
Halve the lime, cut half into wedges, and squeeze the juice from the remaining lime. Mix the lime juice with the remaining crème fraîche. Serve the empanadas, lime dip, and lime wedges.
Variatietip
Liever een vegetarisch recept? Vervang het half-om-half gehakt door vegetarisch gehakt.
Variatietip
Heb je wat van de gehaktvulling over? Gebruik het als topping voor je tosti of serveer met wat rijst!
Ingredients
- 8 plakken diepvries bladerdeeg
- 150 g flespompoen
- 150 g half-om-halfgehakt
- 4 el Verstegen WSM Chili con carne
- 125 g crème fraîche
- 65 g maïskorrels
- 1 eidooier
- 1 limoen
Supplies
- Cup, mug or bowl
