Pumpkin Empanadas

Here’s a delicious recipe for Pumpkin Empanadas, which combines the sweet, warm flavors of pumpkin with a buttery, flaky pastry. These empanadas are perfect for fall or any time you’re craving something comforting and sweet.

Pumpkin Empanadas Recipe

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon (optional, for extra flavor)
• 1/2 cup cold unsalted butter, cubed
• 1 egg (for the dough)
• 1/4 cup cold water (more if needed)
• 1 egg (for egg wash)

For the Pumpkin Filling:

• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp cornstarch (to help thicken the filling)

Instructions:

1. Make the Dough:

1. In a large bowl, combine the flour, sugar, salt, and cinnamon (if using). Stir to combine.
2. Add the cubed cold butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk the egg and cold water together, then add it to the flour-butter mixture. Mix until just combined. If the dough is too dry, add a bit more water, a teaspoon at a time.
4. Turn the dough onto a lightly floured surface and knead it a few times until smooth. Form it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

2. Prepare the Pumpkin Filling:

1. In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger (if using), vanilla extract, and a pinch of salt.
2. Stir in the cornstarch until fully combined. This will help thicken the filling as the empanadas bake.

3. Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the dough from the fridge and roll it out on a lightly floured surface until it’s about 1/8-inch thick.
3. Use a round cutter (a drinking glass or biscuit cutter works well) to cut out 4-inch circles from the dough.
4. Place a spoonful of the pumpkin filling in the center of each dough circle (about 1 tablespoon). Be careful not to overfill, or the empanadas will burst open during baking.
5. Fold the dough over the filling to form a half-moon shape. Press the edges together gently, then use a fork to crimp the edges and seal the empanada.
6. Beat the remaining egg and brush it over the tops of the empanadas to create a golden, glossy finish.

4. Bake the Empanadas:

1. Arrange the empanadas on the prepared baking sheet, making sure they are not touching.
2. Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is hot.

5. Serve:

• Once baked, let the empanadas cool for a few minutes before serving. You can dust them with powdered sugar for a little extra sweetness or serve with a side of whipped cream or vanilla ice cream.

Tips:

• For a sweeter touch, you can sprinkle cinnamon sugar on top of the empanadas before baking.
• Use store-bought dough: If you want to save time, you can use pre-made empanada dough or pie crust instead of making the dough from scratch.
• Storage: Leftover empanadas can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

These Pumpkin Empanadas are a perfect fall treat, combining the sweetness of pumpkin and spices in a perfectly flaky pastry. Enjoy!