Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
Submitted by nikerlom
Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.
YIELD
14 servingsPREP
10 minCOOK
20 minREADY
30 minA flaky pastry dough made with both shortening and butter, touched with brandy, wraps around a pumpkin filling spiced with cinnamon, nutmeg, and vanilla. Baked until golden, then dusted with cinnamon sugar while still warm. These are Californian-Mexican comfort in every bite.
The dough uses the same technique as pie crust. Cut the fats into the flour until it looks like coarse meal, drizzle in the brandy-milk liquid, and don’t overwork it. The fat staying in visible pieces is what creates flaky layers when baked. Overblending makes the pastry tough.
Chilling the dough for 30 minutes before rolling firms up the butter and makes the dough manageable. Warm dough sticks to everything and tears when you try to fold it.
The pumpkin filling is essentially pumpkin pie filling in a portable format. Brown sugar, spices, egg, and vanilla mixed with canned pumpkin create a sweet, spiced paste that holds together inside the pastry.
These can be baked a day ahead and rewarmed before serving.
Chef Tips
- Roll the dough thin for the crispiest, flakiest results. Thick dough bakes puffy and bread-like instead of flaky.
- Seal the edges with a fork to create a tight seal. Loose edges open during baking and the filling leaks.
- Brush with egg wash for a glossy, golden finish. Skip this and the empanadas look pale and flat.
- Sprinkle the cinnamon sugar while the empanadas are still warm so it sticks to the surface.
Variations
- Sweet potato filling: Replace pumpkin with mashed sweet potato for a similar flavor with a slightly denser texture.
- Cream cheese drizzle: Mix powdered sugar with softened cream cheese and drizzle over the cooled empanadas.
Ingredients
Directions
Sift together first 4 ingredients.
Cut in the shortening and butter using a pastry blender or 2 knives.
The mixture should resemble coarse meal.
Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute.
Do not over-blend.
Form into a flat disc and wrap in plastic wrap.
Chill 30 minutes.
Preheat oven to 400℉ (200℃).
To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.
When dough is chilled, roll out thinly on a floured board or pastry cloth.
Cut into 4- or 5-inch circles.
Place about 2 table- spoons pumpkin filling on the lower half of each dough circle.
Fold over top half. Press the edges together with a fork.
Brush tops with egg wash and place on a baking sheet.
Bake 15 to 18 minutes, or until golden.
While still warm, sprinkle with the cinnamon sugar.
These may be baked 1 day ahead.
Before serving, warm in a 350℉ (180℃) for 8 minutes.
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