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Roasted pumpkin and sage empanada golden brown
Autumn flavours with pumpkin and sage filling, in crispy pastry parcel

Roasted pumpkin & sage empanadas

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of autumn in a single pastry parcel. The sweetness of pumpkin and the earthy, slightly camphoraceous aroma of sage is a classic pairing. Garlic and nutmeg bridge these flavours, creating a filling that is simultaneously savoury and sweet, comforting and exciting. The perfect companion for a chilly evening.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 6 servings
🔥 Calories 315 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Frying pan
  • Potato masher or fork
  • Cutter (10-12 cm)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Mix flour with salt, then rub in cold butter. Add water and knead quickly. Wrap in foil and refrigerate for 30 minutes.

Tip: Resting pastry is essential for easy rolling. Cold fat ensures crispy texture.
2 ✓

Cube the pumpkin. Roast in 200°C oven for approx. 25-30 minutes until completely soft. Mash with a fork.

Tip: Roasted pumpkin flavour is more concentrated than boiled, as water evaporates and flavours thicken.
3 ✓

In a frying pan, fry finely chopped sage in olive oil (approx. 30 seconds), then add crushed garlic. As soon as you smell the garlic, remove from heat.

Tip: Sage essential oils release under heat (fat-soluble aromas), but be careful as it burns quickly and becomes bitter.
4 ✓

Mix garlic sage and nutmeg into pumpkin purée. Salt to taste and let cool completely.

Tip: Hot filling would melt pastry fat before baking, ruining texture.
5 ✓

Roll out dough to 3 mm thickness, cut circles. Fill, fold in half, and seal edges with a fork.

Tip: Ensure no filling gets on pastry edge, or you can't seal it airtight.
6 ✓

Brush tops with beaten egg and bake at 200°C for 20-25 minutes until golden brown.

Tip: Egg wash not only adds colour but protects pastry from drying out.

Recipe FAQ

Can I use tinned pumpkin?
Yes, but make sure it's not flavoured (pie filling), just natural purée. Its moisture content might be higher, so it's worth draining slightly or cooking longer in the pan.
What can I substitute sage with?
Thyme or rosemary also go well with pumpkin, but the flavour profile will be slightly different.

Ingredients

  • 400 g Wheat flour
  • 1 tsp Salt
  • 150 ml Cold water
  • 100 g Cold butter or lard
  • 400 g Raw pumpkin (cleaned)
  • 6 Fresh sage leaves
  • 1 clove Garlic
  • 0.25 tsp Ground nutmeg
  • 1 tbsp Olive oil
  • 1 Egg (for glazing)