Pumpkin Empanadas are a delicious treat, combining the natural sweetness of pumpkin with warm spices, all wrapped in a golden, flaky pastry. These make for a perfect dessert or snack, especially during the fall season. Here’s a recipe to make these delightful empanadas:
Ingredients:
For the Filling:
- 1 cup (240g) pumpkin puree (fresh or canned)
- 1/4 cup (50g) sugar (adjust to taste)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- Pinch of salt
- 1 tablespoon cornstarch (optional, to thicken the filling)
- 1 tablespoon water (if using cornstarch)
For the Dough:
- 2 1/2 cups (300g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 1 large egg
- 1/4 cup (60ml) cold water (more if needed)
- 1 tablespoon vinegar (optional, helps with flakiness)
- 1 egg (for egg wash, optional)
Instructions:
1. Prepare the Filling:
- In a medium saucepan, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Cook over medium heat, stirring frequently, for about 5 minutes, until the mixture is warm and slightly thickened.
- If you prefer a thicker filling, mix the cornstarch with 1 tablespoon of water to create a slurry, then add it to the pumpkin mixture. Stir well and cook for another 2 minutes until it thickens.
- Once done, remove from heat and allow the mixture to cool to room temperature.
2. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cubed cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg, water, and vinegar together, then pour it into the flour mixture.
- Stir until the dough just begins to come together. If the dough is too dry, add more cold water, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
- Use a round cutter (such as a glass or bowl) about 4-5 inches in diameter to cut out circles of dough.
- Place a spoonful of the cooled pumpkin filling in the center of each dough circle (about 1 tablespoon).
- Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch or fold them to create a more traditional look.
4. Bake the Empanadas:
- Place the filled empanadas on a baking sheet lined with parchment paper.
- If desired, brush the tops with a beaten egg to give them a golden, glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
- Let the empanadas cool for a few minutes before serving.
- Enjoy them as is, or dust with powdered sugar for extra sweetness.
Tips:
- Make Ahead: You can prepare the filling and dough in advance. Refrigerate the dough for up to 2 days or freeze it for up to a month. The filling can be stored in the fridge for a few days.
- Variation: For a twist, you can add some chocolate chips, chopped nuts (like pecans or walnuts), or raisins to the pumpkin filling.
- Sweet or Savory: This recipe is for sweet pumpkin empanadas, but you can make a savory version by omitting the sugar and spices and adding cheese, onions, and spices to the filling.
These Pumpkin Empanadas are a perfect fall treat, rich in flavor and satisfying with every bite. Enjoy them warm with a cup of coffee or tea!