Empanadas de Calabaza, vegan pumpkin turnovers
Crumbly vegan pastry filled with cinnamon spiced squash and brown sugar, a cosy autumn bake.
- Time1 hr 30
- LevelMedium
- Costabout £0.10 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the dairy free spread into the flour, sugar and salt until crumbly. Add the cold water a spoon at a time and bring together into a dough. Wrap and chill for 30 minutes.
30 min - 2
Put the squash, muscovado, cinnamon stick, ground cinnamon, cloves and water in a pan. Cover and cook over a low heat for 20 minutes, stirring now and then, until completely soft.
20 min - 3
Remove the lid and mash well. Cook for 5 minutes more, stirring, until the filling is thick and dry enough to hold its shape. Take out the cinnamon stick and cool fully.
5 min - 4
Heat the oven to 200°C (180°C fan). Roll the dough 3 mm thick and cut out 12 circles about 11 cm wide.
- 5
Put a spoonful of filling on each, fold over, and press the edges together with a fork. Place on lined trays, brush with soya milk and sprinkle with sugar.
- 6
Prick the tops and bake for 22 to 25 minutes until golden. Cool for 10 minutes before eating.
23 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.