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Looking for a delicious treat to satisfy your sweet tooth? These pumpkin empanadas are exactly what you need! They’re easy to make and the amazing flavor will have you coming back for more!
What is an Empanada?
Empanadas are pastry turnovers from Spain or Latin America, filled with savory ingredients and can be either baked or fried.
Empanadas come in various sizes, from bite-sized dumplings to larger calzone-like pastries, and their popularity is soaring! You can find them at food trucks, local markets, and just about anywhere that offers grab-and-go food. Imagine biting into a perfectly baked pastry that’s so flaky and delicate, it melts in your mouth. Now imagine that pastry is stuffed with the most mouth-watering fillings you can think of – from sweet to savory, there’s nothing that can’t be elevated with the magic of empanadas!
Are you ready to take a bite out of this deliciousness?
Let’s Start!
Ingredients for Pumpkin Empanadas
Dough
- Flour – All-purpose flour, give it a quick stir before measuring
- Sugar
- Salt
- Butter
- Water
Filling
- Butter
- Brown Sugar
- Pumpkin Puree
- Spices: Ground cinnamon, cloves, and nutmeg
How to make Empanadas:
Pumpkin Filling
- First, melt the butter in a medium saucepan over medium heat, then stir in the brown sugar until it dissolves completely. After that, add the pumpkin and spices, and continue to stir over medium heat for about 10 minutes. It’s important to ensure that the filling is not too watery; if it is, let it cook for a couple more minutes until it reaches the desired consistency. Allow filling to cool before placing on your empanada dough
Empanada Dough
- In a bowl, combine flour, sugar, and salt. Cut in butter with pastry cutter/blender until the mixture is crumbly. Then, add eggs Add just enough cold water so the dough comes together. Form 16 dough balls.
- Take a rolling pin and flatten out dough balls. Use waxed paper or a cutting board to keep the dough from sticking.
- Make 6 to 7-inch wide circles.
Add some filling to each fold the dough over into a half-moon to enclose the filling. Use a fork to press and seal the edges closed or fold over the edges to seal.
Egg Wash
- Mix saved egg whites and a tablespoon of water, and brush on the empanada before baking.
Baking empanadas
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Bake for 15-18 minutes until golden brown. Remove from oven, allow to cool
Storing
Storing Empanadas: Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.
To freeze, lay the unbaked empanadas on a parchment-lined baking sheet. Note: make sure to keep space between them, or else the empanadas will freeze together.
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Pumpkin Empanadas
Equipment
- 2 baking sheets
Ingredients
Pumpkin Filling
- 2 tbsp butter
- ¾ cup dark brown sugar, packed firmly packed firmly
- 1 (15 oz) can pumpkin puree
- 1½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
Dough
- 3 cups all-purpose flour
- ¼- ½ cup sugar
- Pinch of salt
- 1 cup butter (2 sticks) cut into pieces
- 2 eggs,
- 2-4 tablespoons of cold water or cold milk
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
Pumpkin Filling
- First, melt the butter in a medium saucepan over medium heat, then stir in the brown sugar until it dissolves completely. After that, add the pumpkin and spices, and continue to stir over medium heat for about 10 minutes. It's important to ensure that the filling is not too watery; if it is, let it cook for a couple more minutes until it reaches the desired consistency.
Dough
- Mix the flour, sugar, and salt in a large bowl to combine.
- Add the butter, eggs and water until a clumpy dough forms.
- Mix until a dough begins to form. Transfer to a flour-dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour one tablespoon at a time until it no longer sticks to your hands.
- Cover the dough with a clean dish towel and chill in the fridge for at least 30 minutes.
- Divide the dough into quarters, then eights, and finally into sixteenths.
- Roll each piece into a ball.on a floured surface, use a rolling pin to roll each ball into a circle.
- Place a heaping tablespoon of the pumpkin filling onto each flattened dough circle. Fold one side over and pinch the sides together with your fingers, or use the tines of a fork to seal sides.
Egg Wash
- Whisk 1 egg and 1 tablespoon of water, and brush on the empanada before baking.
Baking empanadas
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- Bake for 15-18 minutes until golden brown. Remove from oven, allow to cool
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