Pumpkin empanadas | Women's Weekly Food

Ingredients

• 580 grams (1¼-pound) butternut pumpkin, peeled, chopped coarsely
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh coriander (cilantro)
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 red onion (80g), chopped finely
• 2/3 cup (130g) greek fetta, crumbled
• 1 egg, beaten lightly
• Dough
• 1 1/2 cup (375ml) water
• 2 teaspoons (7g) dried yeast
• 1 teaspoon caster (superfine) sugar
• 4 cups (600g) plain (all-purpose) flour
• 2 teaspoons fine salt
• 1/4 cup (60ml) olive oil