Pumpkin empanadas are a delicious and cozy treat, especially popular during fall and holiday seasons. These savory or sweet pastries are filled with spiced pumpkin filling and then baked or fried to perfection. Here’s a simple recipe for making sweet pumpkin empanadas.
Ingredients:
For the dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1 egg
- ¼ cup cold water (you might need a little more)
- 1 tablespoon vinegar (optional, helps with the dough texture)
For the pumpkin filling:
- 1 ½ cups canned pumpkin (or fresh pumpkin, cooked and pureed)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch (to thicken the filling)
- 1 teaspoon vanilla extract
- A pinch of salt
For the egg wash:
- 1 egg, beaten (for brushing on top of empanadas)
Instructions:
1. Prepare the dough:
- In a large bowl, mix the flour, salt, and sugar together.
- Add the cold cubed butter. Using a pastry cutter or your hands, mix the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg and vinegar (if using) and mix. Gradually add the cold water, a tablespoon at a time, until the dough comes together. You may need more water if it’s too dry.
- Knead the dough on a floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the pumpkin filling:
- In a bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cornstarch, vanilla, and salt. Stir until smooth and well combined. Set aside.
3. Assemble the empanadas:
- Preheat the oven to 375°F (190°C).
- Roll the dough out on a lightly floured surface to about 1/8 inch thick. Use a round cutter (about 3 to 4 inches in diameter) to cut out circles.
- Place a spoonful of the pumpkin filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges.
- Place the empanadas on a baking sheet lined with parchment paper.
4. Egg wash and bake:
- Brush each empanada with the beaten egg to give them a golden, glossy finish.
- Bake for 20-25 minutes or until golden brown and crisp on the outside.
5. Serve and enjoy:
- Let the empanadas cool slightly before serving. They are delicious as a snack or dessert!
Tips:
- For a richer flavor, you can add a little bit of cream cheese or mascarpone cheese to the pumpkin filling.
- For extra sweetness, sprinkle powdered sugar on top once the empanadas have cooled.
- You can also fry the empanadas instead of baking them if you prefer a more traditional texture. Simply fry in hot oil until golden brown on both sides.
Enjoy these warm, spiced pumpkin empanadas with a cup of tea or coffee!
