Description
These Pumpkin Empanadas are a delightful fall treat featuring a tender, flaky dough filled with a spiced pumpkin filling. Perfect for autumn gatherings or festive occasions, they combine warm spices and creamy pumpkin in a handheld pastry baked to golden perfection.
Ingredients
Scale
Dough
- 2 cups (240 g) all-purpose flour
- 4 tsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1/4 cup ice cold water
Filling
- 1 1/2 cups canned pumpkin puree
- 6 Tbsp dark brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp kosher salt
Assembly
- All-purpose flour, for dusting
- 1 large egg, beaten to blend
- 1 Tbsp cold water
- 1 Tbsp granulated sugar
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using your fingertips, rub in the cold cubed butter until the mixture resembles coarse cornmeal.
- Form the dough: Sprinkle the ice cold water over the flour mixture. Using a fork, stir until a dough forms. Gather the dough into a flat disc, cover it, and refrigerate for at least 1 hour to chill.
- Make the filling: In a small pot, combine the pumpkin puree, dark brown sugar, cinnamon, cloves, and salt. Bring the mixture to a simmer over medium heat, then reduce to medium-low. Simmer while stirring constantly and scraping the bottom with a spatula, until the filling thickens and becomes jammy, about 5 to 7 minutes. Remove from heat and let cool completely.
- Preheat the oven and prepare baking sheets: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the dough out to 1/8 inch thickness. Using a 4-inch round cutter, cut out 18 rounds. Reroll scraps as needed to achieve 18 total.
- Assemble the empanadas: Place a generous tablespoon of the cooled pumpkin filling in the center of each dough round. Fold the dough over to create a half-moon shape and crimp or seal the edges with a fork.
- Chill the assembled empanadas: Arrange the empanadas on the baking sheets and refrigerate for about 15 minutes until cold.
- Apply egg wash and sugar: In a small bowl, whisk together the beaten egg and cold water. Brush the egg wash over both sides of each empanada, then sprinkle granulated sugar evenly over the tops.
- Bake the empanadas: Bake in the preheated oven for 20 to 25 minutes or until the empanadas turn golden brown and feel firm to the touch.
- Cool and serve: Allow the empanadas to cool for about 5 minutes on a wire rack before serving to allow filling to set.
Notes
- The dough can be made and refrigerated up to 1 day in advance, wrapped tightly in plastic wrap.
- The pumpkin filling can also be made up to 1 day ahead; store it in an airtight container in the refrigerator.
- Use cold butter and water to ensure a flaky dough texture.
- For a deeper spice flavor, consider adding a pinch of nutmeg or ground ginger to the filling.
- Store baked empanadas in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 11g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
