Name: Jack-o’-Lantern Empanadas
Prep time: 45 min
Cook time: 45 min
Yield: 2
Ingredients: 1 tablespoon canola oil -; 1/2 cup frozen corn -; 1/4 cup finely chopped onion -; 1/4 cup finely chopped sweet red pepper -; 2 garlic cloves, minced -; 1 can (15 ounces) pumpkin -; 1/2 cup black beans, rinsed and drained -; 2 teaspoons chili powder -; 3/4 teaspoon salt -; 3/4 teaspoon ground cumin -; 1/2 teaspoon dried oregano -; 2 packages (14.1 ounces each ) refrigerated pie crust -; 1 large egg -; 1 tablespoon water -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Jack-o’-Lantern Empanadas

1. 1 tablespoon canola oil -

2. 1/2 cup frozen corn -

3. 1/4 cup finely chopped onion -

4. 1/4 cup finely chopped sweet red pepper -

5. 2 garlic cloves, minced -

6. 1 can (15 ounces) pumpkin -

7. 1/2 cup black beans, rinsed and drained -

8. 2 teaspoons chili powder -

9. 3/4 teaspoon salt -

10. 3/4 teaspoon ground cumin -

11. 1/2 teaspoon dried oregano -

12. 2 packages (14.1 ounces each ) refrigerated pie crust -

13. 1 large egg -

14. 1 tablespoon water -

How to cook deliciously - Jack-o’-Lantern Empanadas

1. Stage

Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.

2. Stage

On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal.

3. Stage

In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.