Description
Discover how to make delicious pumpkin empanadas with a flaky crust and spiced filling. Perfect for fall gatherings and holiday desserts!
Ingredients
Scale
Ingredients List
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup unsalted butter, cold and cut into small cubes
- 2 large eggs
- 1/4 cup cold water (or more as needed)
For the Pumpkin Filling:
- 2 cups pumpkin purée (canned or homemade)
- 1/2 cup brown sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and cinnamon (if using). Add the cold butter cubes and work them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the eggs and cold water. Pour the egg mixture into the flour mixture and stir until the dough comes together. If the dough is too dry, add more cold water, one tablespoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Pumpkin Filling: While the dough chills, prepare the pumpkin filling. In a medium mixing bowl, combine the pumpkin purée, brown sugar, cinnamon, nutmeg, cloves, allspice, and vanilla extract. Stir until the mixture is smooth and well combined. Taste and adjust the sweetness or spices as needed. Set aside.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and divide it into two portions. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness. Use an empanada cutter or a round cookie cutter to cut out circles of dough, about 4-5 inches in diameter.
- Assemble the Empanadas: Place a tablespoon of the pumpkin filling in the center of each dough circle. Be careful not to overfill, as this can make it difficult to seal the empanadas. Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges, ensuring the empanadas are well sealed. Repeat with the remaining dough and filling.
- Bake the Empanadas: Place the empanadas on a baking sheet lined with parchment paper. In a small bowl, whisk the egg and a tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash to give them a shiny, golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.
- Cool and Serve: Allow the empanadas to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy them as a sweet treat or a special dessert.
Notes
- Chill the Dough: Chilling the dough before rolling it out is essential for a flaky crust. Cold dough is easier to work with and helps the butter in the dough remain solid, which creates steam pockets as it bakes, resulting in a light, flaky texture.
- Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin purée. Roast a small pumpkin until tender, then purée the flesh in a blender or food processor. Fresh pumpkin purée has a richer, more natural flavor compared to canned pumpkin, though canned can be used for convenience.
- Customize the Spices: Adjust the spice level in the filling to suit your taste. Classic spices include cinnamon, nutmeg, and cloves, but you can also add a pinch of ginger or allspice for extra warmth. Taste the filling before assembling the empanadas to ensure it has the perfect balance of sweetness and spice.