Pumpkin & Jalapeño Empanadas

After having such good success with my super tasty sweet corn empanadas, I wanted to have a crack at some more empanadas as part of Argentinian food month. So sink your teeth into these super tasty pumpkin and jalapeño empanadas. You can also use sweet potato in the place of pumpkin, it's equally delicious.

Ingredients
1 batch empanada dough (I just used this recipe from Global Table Adventure, but I used 1 1/2 cups white flour and 1/2 cup wholemeal flour)
Soy milk, for brushing

Filling
300g pumpkin
2 cloves garlic, crushed
1 jalapeño, finely chopped
1/4 tsp salt
1/2 tsp cracked black pepper
Pepita seeds, to decorate

To Make
1. Make the empanada dough and put it in the fridge while you make the filling. You'll also want to preheat your oven to 180 degrees C.
2. Peel and chop the pumpkin and place in a saucepan. Cover with water and bring to the boil, simmer until the pumpkin is soft and then strain.
3. Place the pumpkin in a bowl and mash roughly with a fork or masher. Add the garlic, jalapeño and season with salt and pepper. Stir well.
4. Roll the dough out on a floured bench top quite thin. Use a cutter or a bowl with a diameter of 12-13cm to cut out circles in the dough.
5. Place about a dessert spoon of the filling in the centre of the circle. Dampen the edges with water and press them together. You can just use a fork to press the edges together or you can try the traditional repulgue edging - there is a video on Global Table Adventure.

6. Continue with remaining dough and filling - you may have some filling left over (you can use these in some store bought puff pastry to made little triangles or money bags).
7. Arrange on a tray and use a fork to poke some holes in the top. Brush with milk, decorate with pepitas and bake for about 15 minutes, or until golden brown on top.