EASY BAKED PUMPKIN EMPANADAS

Muy Bueno

This recipe for sweet baked Pumpkin Empanadas should definitely be on your fall and winter dessert radar. They’re basically the Mexican equivalent of pumpkin hand pies!

Continue to recipe

Scribbled Arrow

"

TOTAL TIME: 1 hour 5 min

Pumpkin Filling: – butter –dark brown sugar, packed firmly – pumpkin puree – ground cinnamon – ground cloves – ground nutmeg Empanada Dough: – flour – baking powder – salt – shortening – eggs – milk – sugar

Ingredients

Make Pumpkin Filling - Step 1 – Melt the butter in a medium saucepan. Stir in the brown sugar. Stir in the pumpkin and the spices. Continue to stir. Make sure the filling is not too watery.

Step 2-3 – Remove the saucepan and let it cool down. Put the filling in the refrigerator to help it set. You can make the Empanada Dough while the filling is cooling off.

Make Empanada Dough - Step 1 – Mix the dry ingredients. Cut in the shortening with the dry ingredients.

Step 2 – Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half and put into the refrigerator. Take out one half of the dough and split it into balls.

Assemble and Bake - Step 1-2 – Preheat the oven. – Roll out the dough into small round circles. Add a small dollop of filling. Wet the bottom edge of the dough with water or milk. Fold over the dough to seal.

Step 3 – Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking.

Step 4 – Place the empanadas on a parchment lined baking sheet and bake.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - PUMPKIN GRANOLA FRUIT TARTS WITH VANILLA YOGHURT

02 -  RED PORK AND HOMINY STEW (POZOLE ROJO)

THERE'S MORE...