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.