Pumpkin Empanadas
A classic Mexican delicacy, perfect for Thanksgiving.
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
NOTE: It's easier to form the empanadas if they aren't overstuffed.