desserts/ vegetarian

Pumpkin Empanadas

pumpkin empanadas_0014

Pumpkin empanadas may not be on everyone’s Thanksgiving table, but this is a staple in many Southwest and Mexico homes. It’s a sweet pastry, so if you’re thinking of adding something new to your Thanksgiving or Christmas table – this is the dish! And they’re also great the next morning with a cup of coffee or tea.

This pumpkin empanada recipe was passed down from my husband’s family.  He remembers helping his mom make them when he was little, and he had our kids help him when they were little.  It’s one of those family traditions you hope the kids remember and continue.

You’ll start by mixing your spices and flour and rolling out your dough in sections (about 1/8″ thick).

pumpkin empanadas

pumpkin empanadas

pumpkin empanadas

You’ll be cutting pieces approx. 5″ x 5″.  These will fold over with your filling into nice size classic empanada triangles. (You can always make them smaller or you can also make them into pockets by using two pieces, for more of a poptart-style pastry.)

pumpkin empanadas

For the filling, consider making your own pumpkin puree.  The farmers markets (and stores) are still full of sugar pumpkins. You can find my easy recipe for pumpkin puree here.

Add your filling, fold over corner to corner, and press closed with a fork. (Note: it may help to lightly moisten the edge before pressing them closed.)

pumpkin empanadas

Brush liberally with egg whites (this part is just perfect for little hands). The egg whites will turn them a nice shade of brown while they cook.

pumpkin empanadas

pumpkin empanadas

pumpkin empanadas

pumpkin empanadas

pumpkin empanadas

Pumpkin Empanadas

makes approx 30

Pumpkin Empanadas

Ingredients

    Dough
  • 6 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shortening
  • 2 egg yolks, reserving whites
  • water
  • Filling
  • 2 cups pumpkin puree
  • 1 can sweetened condensed milk
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 3/4 tsp cinnamon

Instructions

  1. Preheat oven to 350°
  2. In a mixer, combine all filling ingredients and mix well; set aside
  3. For the dough, mix spices with flour to combine
  4. Add shortening and eggs and mix to combine
  5. Add water, starting with 1 1/2 cups, and mix by hand until you get a good consistency. Add more water if the dough is too dry. You don't want a sticky dough, though. This is a crucial step so go slow when adding the water!
  6. Roll the dough out in batches to approx 1/8" and cut into 5"x5" squares
  7. Place 2 Tbs of filling in the middle of each square and fold corner to corner, adding a little water to the edges to help seal it together
  8. Seal empanadas by squeezing the edges closed with fork tines (Make sure you have a good seal all the way around so no filling oozes out during cooking)
  9. Brush liberally with the egg whites
  10. Bake for 20-30 minutes, until browned
http://farmtotablela.com/pumpkin-empanadas/

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1 Comment

  • Reply
    Pumpkin Puree - Farm to Table
    November 20, 2014 at 1:20 pm

    […] Try the puree in this delicious Pumpkin Empanada recipe. […]

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