Sweet Pumpkin Empanadas
Submitted by happycooker
Homemade empanadas filled with spiced pumpkin, pecans, and raisins, sealed with a fork crimp and brushed with egg wash and cinnamon sugar. Golden, flaky, and warmly spiced.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese empanadas bring pumpkin pie vibes in a handheld, portable package.
A buttery, cinnamon-laced dough gets rolled into circles and filled with a spiced pumpkin mixture loaded with brown sugar, pecans, raisins, lemon juice, and cloves.
Each one gets sealed with a decorative fork crimp, brushed with beaten egg, and dusted with cinnamon sugar before baking.
They come out of the oven golden brown and flaky, with a filling that’s warm and jammy inside.
Serve them fresh from the oven at a fall gathering or pack them up for a bake sale that’ll sell out fast.
Chef Tips
- Chill the dough for the full hour. Cold dough rolls out cleaner, holds its shape better, and bakes up flakier.
- Don’t overfill. A scant quarter cup per empanada is the sweet spot. Too much filling and they’ll burst at the seams.
- Seal the edges well by pressing with a fork and scalloping at three-quarter inch intervals. This isn’t just decorative; it keeps the filling locked in.
- Brush with egg wash for a glossy, bakery-quality finish that helps the cinnamon sugar stick.
Ingredients
Directions
Combine flour, sugar, salt, and ½ teaspoon cinnamon in medium bowl.
Beat butter, milk, and one egg in small bowl.
Add to dry ingredients; mix well.
Form into ball and cover; chill for 1 hour.
Combine pumpkin and brown sugar in medium bowl.
Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well.
Divide dough into 12 to 14 portions.
On lightly floured board, roll out each portion into 6-inch circle.
Place scant ¼ cup pumpkin mixture on each circle.
Moisten edges with water; fold in half, pressing edges with fork to seal.
Scallop sealed edges by indenting at ¾ inch intervals.
Place on ungreased baking sheet.
Beat remaining egg; brush on top of empanadas.
Mix cinnamon sugar and sprinkle over empanadas.
Bake in preheated 400℉ (200℃) oven for 15 to 20 minutes or until golden brown.
Serve warm or cool on wire rack.
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