Harvest Empanadas with Pomegranates

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.

Instructions

Step 1

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.

Step 2

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.

Step 3

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