SILVERBEET
& PUMPKIN

 PREPARATION TIME: 40 MINUTES

 COOKING TIME: 55 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

BÉCHAMEL

50 g (1¾ oz) unsalted butter

50 g (1¾ oz/¹/₃ cup) plain (all-purpose) flour

500 ml (17 fl oz/2 cups) milk

salt, black pepper

1 pinch of freshly grated nutmeg

FILLING

500 g (1 lb 2 oz) silverbeet leaves, stalks removed

500 g (1 lb 2 oz) pumpkin (winter squash), peeled and seeded

1 large onion, thinly sliced olive oil

a little chicken stock (optional)

salt, black pepper

200 g (7 oz) parmesan cheese

GLAZE

3 egg yolks

BÉCHAMEL

Melt the butter in a saucepan over low heat. Stir in the flour and mix with a wooden spoon. Cook, stirring, for 4 minutes, then add the milk, stirring constantly to avoid lumps. Continue cooking for 10 minutes. Season with salt, pepper and nutmeg. Allow to cool.

FILLING

Wash the silverbeet and shred finely. Bring a saucepan of salted water to the boil and cook the silverbeet for 5 minutes. Drain and set aside.

Cut the pumpkin flesh into small cubes. Sauté the onion in a frying pan with a little oil over low heat for 5 minutes. Add the pumpkin and cook for a further 8–10 minutes until softened. Add a little stock or water, if needed, to prevent the mixture browning. Season with salt and pepper. Cool.

In a bowl, mix together the silverbeet, pumpkin, cold béchamel sauce and parmesan. Season with salt and pepper.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water, then fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush them with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.