Potato and Pumpkin Empanadas With a Twist

Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose white flour
• pinch sugar
• 1/2 tsp salt
• 1/3 cup cool water
• 1/3 cup extra virgin olive oil (a fruity variety if possible)
• 1 small onion (finely chopped)
• 1 cup or 220 g mashed hokaido pumpkin (squash)
• 2 cups potatoes (peeled and finely chopped)
• 1 Tablespoon curry powder (I used Sri Lankan you can use what you have)
• 1.5 Tablespoon olive oil (or vegetable oil)
• 1 teaspoon salt (adjust to taste)
• a little water if needed
• 1/4 cup soy milk (to act as egg wash, optional)
• 1 kuri squash (roasted)
• 4 roma tomatoes (cubed)
• 1/4 small white onion (finely chopped)
• 1 whole serrano pepper (seeded and finely chopped)
• 1 cup cilantro (roughly chopped)
• 1 whole lime (juiced)
• 1/4 teaspoon sea salt (adjust to taste)

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