These Pumpkin Empanadas are the perfect way to enjoy a favorite fall fruit in a convenient, handheld form.
We often think of empanadas as meat-filled pastries, but they can also contain sweet fillings, like these pumpkin empanadas. Many countries and cultures have their own versions of flaky stuffed treats like these, such as the Caribbean patty, the British pasty, and the Brazilian pastel. Those are only a few forms of stuffed pastry variations worldwide.
Medieval Spain is often credited with originating the delicious, flaky empanada, which can be filled with a combination of vegetables, cheese, or meat. It’s believed that in the 1500s, empanadas were brought to South America by Spanish colonizers.
These pumpkin empanadas combine the best of autumn in a handheld treat. It’s like having a pumpkin pie you can pick up and hold while eating, perfect for picnics! The smooth, creamy filling is a tasty treat. You can almost close your eyes and envision your holiday table complete with turkey, stuffing, and all the fixings. They smell as good when baking as they taste when eating.
Are Pumpkin Empanadas Healthy?
While these pumpkin empanadas are baked, they are still high in saturated fat and can’t really be considered healthy. That said, pumpkin is a good source of fiber and beta-carotene.
To make a vegan version, replace the butter with a vegan option and brush the empanadas with a mixture of soy milk and melted vegan butter instead of the egg.
Common Mistakes When Making Empanadas
Although relatively easy to prepare, many people make common mistakes when creating their empanadas. The first is under-seasoning the filling. The filling must be well-seasoned to balance out the dough. Too little filling is another common error when preparing these handheld pies. Lastly, beware of underbaking or your empanadas will have a gummy texture that is unpleasant to eat. So make sure you follow the recipe exactly as directed.
How Do I Store Leftovers?
Once baked, the empanadas will stay good at room temperature in an airtight container for up to 2 days or in the fridge for up to 4 days. Baked empanadas can also be frozen for up to 3 months and defrosted overnight in the fridge before reheating.
Serving Suggestions
Pumpkin empanadas are great on their own or with a flavorful dipping sauce. This Dairy-Free Vegan Caramel Sauce is a good option. If you’re looking for the perfect meal pairing, I suggest sweet and salty Picadillo.
If you like pumpkin as much as I do and want to know how to use the leftover canned pumpkin from this recipe, try Pumpkin Chia Pudding or Pumpkin Pie Overnight Oats. You will probably have enough pumpkin to make the empanadas, pudding, and oats from one can. I guess I know what I’m doing this weekend.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup cold water
- 1 cup pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, granulated sugar, and salt.
- Add cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to incorporate until the mixture resembles coarse crumbs.
- Gradually mix in cold water until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- In a bowl, mix together pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves until well combined.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut out rounds using a 4-inch cookie cutter. Place a spoonful of pumpkin filling in the center of each round. Brush edges with egg wash, fold over, and seal by pressing with a fork.
- Place empanadas on baking sheet. Brush the tops with egg wash. Bake for 20 minutes or until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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