Pumpkin and Goat Cheese Empanadas

Now, I am not a fan of greasy food, thus I tend to shy away from most delicious concoctions. That's okay though, because I like to adjust friend recipes for delicious, healthy versions. Take these pumpkin and goat cheese empanandas, for example, they are rich in vitamins and flavor.


Bake these for a beautiful side dish or appetizer at your Holiday get-togethers and I promise everybody will ask you for the recipe...enjoy!

Ingredients

• 2 Cups Flour (preferably 1/2 wheat, 1/2 all purpose)
• 1 1/3 stick of butter or margarine
• 1 tsp sea salt
• 1 tsp garlic powder
• Black Pepper
• 1 egg 
• 3 TBSP Greek yogurt
• 1 1/2 cups pumpkin puree
• 1/2 small yellow onion, chopped 
• 2 garlic cloves, minced 
• 2 TBSP olive oil
• 1/2 TBSP Sage, chopped
• 1/8 tsp nutmeg
• A dash of sea salt and pepper
• 4oz. goat cheese or more depending on how much you like tangyness

Instructions

For the Dough:NOTE: All ingredients MUST be ice cold for the dough. That would be the First Seven Ingredients.

1. In a large bowl, add flour, salt, and butter, work with your fingertips until it is crumbly. 

2.  In another bowl, beat the egg and yogurt together. Add to the dry ingredients. Mix with fingertips to form a dough. DONT KNEAD. Be gentle..

3. It can be piecey. Refrigerate it for 15 minutes or so. 

For the Filling:1. Sauté the chopped onions and the garlic in olive oil. Add all ingredients, mix well and let it cool completely before using.

2. Preheat oven to 350F. Cut the goat cheese in approximately 24 pieces.

3. Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. Place the pumpkin filling in the center of the circle, place a piece of cheese on top and fold the dough over into a semi-circle. Press down the edges and arrange on a baking sheet. Repeat until the dough is gone. It makes approximately 24 pies. . . which is never a number to count on =)

4. Brush with eggwash, sprinkle with sesame seeds and bake for 30 minutes or until golden in color.