Pumpkin Empanadas with Cilantro Mint Chutney recipes
Ingredients
- 1 T. Olive oil
- 12 ounces cubed peeled baking pumpkin
- 1 Large onion, finely chopped
- 1 T. + 1 t. Garam Masala
- ¼ C. Currants, softened 10 minutes in hot water to cover
- ¼ C. Currants, softened 10 minutes in hot water to cover
- salt
- pepper
- 1 large egg yolk, slightly beaten
- 1 t. Red chili flakes
- 2 C. Cilantro leaves
- 12 large fresh mint leaves
- 2 T. olive oil
- 1 T. fresh lemon juice
- ½ t. salt
- 3 C. Flour
- 1 T. Sugar
- 1 ½ t. salt
- 1 C. Butter, cold and cubed
Instructions
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