Favorite Kosher Recipe: Pumpkin Empanadas with Mint Dipping Sauce

Tired of the same old thing? Try something fun and delicious like pumpkin empanadas!! Pumpkin isn't just a fall flavor, use this tasty treat with mint dipping sauce to surprise your guests:

Makes 20

2 tablespoons vegetable oil, divided
1 ½ cups pure pumpkin
1 small onion, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 cup currants or raisins, softened 10 minutes in hot water to cover
Store bought pie dough or homemade pie dough
1 large egg, slightly beaten
Cilantro Mint Dipping Sauce (below) or other chutney

Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes. 

Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes. 

Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture. 

Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.

Mix 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork. Line 2 baking sheets with parchment. 

Arrange empanadas on sheets, spaced slightly apart.
Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Cilantro Mint Dipping Sauce

1 jalapeno chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

In a food processor, pulse jalapeno, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed.

Recipe from: http://www.gourmetkoshercooking.com/2014/03/pumpkin-empanadas-with-mint-dipping-sauce/