Pumpkin Empanadas (Mini Hand Pies)

Pumpkin Empanadas (Mini Hand Pies) are a perfect fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg inside a flaky, golden pastry. These hand pies are ideal for snacking, dessert, or sharing at a holiday gathering. The dough is buttery and crisp, while the filling is sweet and spiced. Here’s a delicious and easy recipe to make these mini pumpkin hand pies!

Pumpkin Empanadas (Mini Hand Pies) Recipe

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp granulated sugar
• 1 cup unsalted butter (cold, cut into small cubes)
• 1 large egg (for egg wash)
• 1/4 cup cold water (you may need a bit more, depending on dough consistency)

For the Pumpkin Filling:

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

For the Egg Wash:

• 1 egg (beaten with 1 tbsp water)
• Granulated sugar (optional, for sprinkling on top)

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Instructions:

1. Make the Dough:

1. In a large mixing bowl, combine the flour, salt, and sugar.
2. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until it forms a coarse, crumbly texture with small pea-sized pieces of butter.
3. Add cold water a tablespoon at a time, mixing gently until the dough begins to come together. Be careful not to overwork it—just add enough water until the dough holds together when pressed.
4. Once the dough is formed, shape it into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling will make the dough easier to roll out and help achieve a flakier crust.

2. Prepare the Pumpkin Filling:

1. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, cornstarch, and vanilla extract. Stir until smooth and well-combined. The cornstarch will help thicken the filling and prevent it from being too runny.

3. Roll Out the Dough:

1. After chilling, remove the dough from the refrigerator and place it on a lightly floured surface.
2. Roll the dough out to about 1/8-inch thickness. Use a round cutter (about 3 to 4 inches in diameter) to cut circles from the dough. You can use a glass, cookie cutter, or any round object you have on hand.

4. Assemble the Empanadas:

1. Place about 1 tablespoon of pumpkin filling in the center of each dough circle, being careful not to overfill.
2. Fold the dough over the filling to create a half-moon shape. Press the edges together gently to seal.
3. Use a fork to crimp the edges, ensuring they are tightly sealed. This also adds a decorative touch to the empanadas.

5. Apply the Egg Wash:

1. Brush the top of each empanada with the egg wash (beaten egg mixed with 1 tbsp water). This will give them a golden, shiny finish when baked.
2. If you’d like, sprinkle a little granulated sugar on top for extra sweetness and a nice crunch.

6. Bake the Empanadas:

1. Preheat your oven to 375°F (190°C).
2. Place the empanadas on a baking sheet lined with parchment paper.
3. Bake for 18-22 minutes, or until the empanadas are golden brown and flaky. Keep an eye on them towards the end to prevent overbaking.

7. Serve:

1. Remove the empanadas from the oven and allow them to cool for a few minutes before serving. They are delicious warm, but also taste great at room temperature.

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Tips:

• Dough Texture: If the dough feels too dry, add a little more water, 1 teaspoon at a time. If it’s too sticky, add a bit more flour. The goal is a dough that is easy to handle and rolls out without tearing.
• For a crispier crust: You can brush the empanadas with melted butter instead of the egg wash for a richer flavor and crispier texture.
• Mini Version: For smaller hand pies, cut the dough into smaller circles (2-3 inches) and adjust the baking time slightly (about 12-15 minutes).
• Spice Variation: You can customize the spices to your liking. Add a pinch of cloves or allspice for a deeper flavor.
• Freezing: You can freeze these empanadas before baking. Just assemble and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.

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These Pumpkin Empanadas are an incredible treat to enjoy during the fall or holiday season. The combination of flaky pastry and spiced pumpkin filling is irresistible, making these mini hand pies a crowd-pleaser. Enjoy!