When my girlfriend Veronica cooks, she cooks up a storm! An utterly delicious storm I might add. She’s a go big, or go home kinda girl. I spent a lovely day in the kitchen with her recently making these delectable pumpkin empanadas and the biggest pot of Pozole I’ve ever seen! It was one of the tastiest feasts I have ever enjoyed. This girl can cook like nobodies business.
Have you got a hankering for a bowl of authentic Mexican Pozole? Learn how to make A Rich, Hearty, Flavor Packed Authentic Mexican Pozole. An authentic rich and hearty broth based soup packed with flavorful Mexican spices. This is one of those special family recipes that is handed down from generation to generation.
Finish off your meal with a Pumpkin Empanada or two or three or four or until you burst…They truly are the perfect accompaniment after enjoying a rich, hearty bowl of Pozole. These empanadas are the bomb! Keep reading to find out how to make them.
Make the filling:
Melt butter in a saucepan over medium heat. Add brown sugar and cook until the sugar dissolves. Stir in pumpkin, cinnamon and pumpkin pie spice. Lower the heat and cook on low for 10 minutes, stirring occasionally. Remove pan from heat and allow the filling to cool to room temperature.
Make the dough:
Pulse together the flour and salt in a food processor. Add the butter, and pulse. Add the egg, and pulse to combine.
While running the food processor, add milk a little at a time until the dough starts to come together in a clumpy ball.
Place the dough onto your work surface or in a large mixing bowl and knead it for 2-3 minutes with your hands until you have a smooth dough.
Assemble empanadas:
Preheat oven to 375°F.
Make small balls of dough, about the size of golfballs. Use a rolling pin and roll each ball out into a thin round disk, into about a 6-7 inch circle. Don’t worry if they aren’t perfect circles.
Place a generous mound of filling in the center of each round of dough. Fold the dough in half and press the edges together with your fingers to seal.
NOTE: It’s easier to form the empanadas if they aren’t overstuffed.
Crimp and roll the edges together to form a fluted, crimped edge.
Line a cookie sheet with either parchment paper or a silpat liner. Place the empanadas on the prepared cookie sheet about an inch apart. Brush the empanadas with beaten egg.
Bake for 18-25 minutes until empanadas are a rich golden brown and heated through.
If you are a lover of all things pumpkin, wrapped in a tasty dough, you are going to adore these empanadas! They are not too sweet, they are just right. The crust is tender and flakey and is a lovely contrast to the creamy pumpkin spice filling. Absolutely delicious!!! Thank you Veronica for teaching me how to make these delicious empanadas. It was so much fun cooking with you and it was equally enjoyable eating the fruits of our labor as well! So what are we cooking together next girlfriend?
Pumpkin Empanadas
Equipment
- Food processor
Ingredients
For the filling:
- 4 tbsp butter
- 1½ cups brown sugar
- 16 oz canned pumpkin
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 large egg, beaten
For the dough:
- 3 cups flour
- ½ tsp salt
- 6 oz unsalted butter
- 1 large egg
- ¼-½ cup milk, to obtain smooth dough
Instructions
Make the filling:
- Melt butter in a saucepan over medium heat.
- Add the brown sugar and cook until sugar dissolves.
- Stir in pumpkin, cinnamon and pumpkin pie spice.
- Lower heat and cook for 10 minutes, stirring occasionally.
- Remove from heat and allow filling to cool to room temperature.
Make the dough:
- Pulse together the flour and salt in a food processor.
- Add the butter, and pulse.
- Add the egg, pulse to combine.
- While running the food processor, add milk a little at a time until the dough starts to come together into a clumpy ball.
- Place the dough onto your work surface and knead it for 2-3 minutes until you have a smooth ball of dough.
Assemble empanadas:
- Preheat oven to 375°F.
- Make small balls of dough, about the size of a golfball and roll each ball out into a thin round disk, about a 6-7 inch circle.
- Place a generous mound of filling in the center of each round of dough. Fold the dough in half and press the edges together with your fingers to seal.
- Crimp and roll the edges together to form a fluted, crimped edge.
- Line a cookie sheet with either parchment paper or a silpat liner. Place empanadas on the prepared cookie sheet.
- Brush empanadas with beaten egg.
- Bake for 18-25 minutes until empanadas are a rich golden brown and heated through.
Notes
Did You Make These?
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