Pumpkin Empanadas
These sweet pumpkin empanadas are so delicious. They’re simple to make and you’re going to love how amazing they taste.
Ingredients
For the dough:
- 1 Tbsp. Brown sugar
- 1 C. All-purpose flour
- 4 Tbsp. Cold butter cut into chunks
- ½ C. Whole wheat pastry flour
- ¼ C. Cold milk
- ¼ tsp. Salt
- 1 Egg separated
- 1 tsp. Baking powder
For the filling:
- 1 tsp. Cinnamon
- 1 C. Pumpkin puree
- ¼ tsp. Nutmeg
- ¼ C. Brown sugar
- ⅛ tsp. Allspice
Instructions
- Place the all purpose flour, whole wheat pastry flour, brown sugar, baking powder and salt into a food processor, and blend to combine.
- Add the egg yolk and all but 1 Tbsp of the egg white to the food processor along with the butter and milk, and pulse until a crumbly dough has formed.
- Wrap the dough tightly in plastic wrap, and chill in the fridge for 30 minutes.
- Roll the chilled dough out thinly onto a lightly floured surface.
- Cut the dough into 2 ¾ inch circles with a cookie cutter.
- Preheat the oven to 400 degrees.
- Place a bit of filling on one side of each circle of dough.
- Fold the dough over the filling, folding it to pinch it closed around the edges.
- Layer the empanadas on a parchment lined baking sheet, and poke the top of each one with the tines of a fork in the center.
- Brush the empanadas with the egg white, and bake for 20 minutes or until cooked through
Tried this recipe?Let us know how it was!