Pumpkin and feta empanadas recipe - Great British Chefs

Ingredients

• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 1/4 tsp dried thyme, or sage
• 200g of pumpkin purée
• 40g of feta, coarsely crumbled
• salt
• black pepper
• 300g of shortcrust pastry, shop-bought or homemade
• plain flour, for rolling the pastry
• 2 tbsp of milk