Pumpkin Curry Empanadas with Mint Cilantro Chutney

Lucas found this recipe in the sunset magazine and we gave it a try. These empanadas are incredibly easy to make and so tasty you'll think they're full of unicorns and rainbows.  To make the chutney, you do need a food processor but I'm sure there is a way around that.  The turmeric in this recipe will stain clothes - be careful

I did a couple substitutions - I used store bought Pillsbury pie crust and butternut squash since it was hard to find pumpkin.  Also, Trader Joe's is nice enough to sell pre-cut butternut sqaush, which made this even easier.

Ingredients

• 2 tablespoons vegetable oil, divided
• 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
• 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, softened 10 minutes in hot water to cover
• Pie dough - I used 2 packages of Pillsbury pie crust (4 total pie crusts)

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.
6. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
7. Bake until golden brown, 15 to 20 minutes. Serve with chutney.

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

Cilantro - Mint Chutney

Ingredients

• 1 serrano chile, stemmed ( Didn't use since I'm a wimp and can't handle spicy foods)
• 12 large fresh mint leaves
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

Preparation

(actually directions)

In a food processor, pulse chile, 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.

(what we did)
tossed everything into the food processor at once and blended until we were happy