Harvest Empanadas with Pomegranates

Recipe by James Collier
These empanadas are a versatile crowd pleaser, and scale easily for larger gatherings. Don’t
like acorn squash? Swap it for butternut! Can’t find persimmons? Use apples! Consider this
more of a guide to the perfect bite: crispy, salty dough filled with savory herbs and onion,
creamy roasted squash, sweet fall fruit, and a bright pop of pomegranate arils. Make them
ahead of time and keep them in the fridge or freezer until ready to fry.
YIELD: About 18 empanadas
PREP TIME: 10 minutes
COOK TIME: 1 hour

● 1 acorn squash, peeled, seeded and diced
● 2 fuyu persimmons, sliced into wedges
● 1 white onion, sliced thin
● 4 cloves garlic, peeled
● 2 sprigs fresh rosemary, chopped and divided
● 2 sprigs fresh sage, chopped and divided
● 1 tsp smoked paprika
● 1 tsp kosher salt
● ½ tsp black pepper
● 2 TBSP olive oil
● 1 cup pomegranate arils, plush more for garnish
● ¼ cup chopped parsley, plus more for garnish
● ⅔ cup crumbled feta
● 18 5-inch empanada dough discs
● 6 cups frying oil
● Flaky salt, for garnish

Preheat the oven to 400°F. Arrange the diced squash, persimmon wedges, onion slices, garlic
cloves, and half of the rosemary and sage into a single layer. Season with the paprika, salt, and
pepper, and toss in the olive oil then roast for 35-40 minutes, until the squash is tender and the
onions start to crisp at the ends. Remove from the oven and let cool.
Next, roughly chop the roasted vegetables and add them to a large bowl. Toss in the remaining
fresh rosemary and sage along with the pomegranate arils, chopped parsley, and crumbled feta,
and gently stir to combine everything. The mixture should be a little creamy from the roasted
vegetables and cheese.
Using an ice cream scoop or large spoon, portion about an ounce and a half of the filling onto
the center of each empanada disc. Fold over, firmly pressing the edges, then seal by rolling the
edges together or crimping with a fork. Refrigerate until ready to fry.
In a large pot or Dutch oven, heat the frying oil to 350-375°F. Ease the empanadas into the oil in
small batches and fry until golden brown, 4-6 minutes. Remove from the oil, garnish with flaky
salt, and let cool on a baking rack or a plate lined with paper towels. Serve on a large platter
with a garnish of fresh parsley and pomegranate arils