Name: Pumpkin Empanadas
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 c. (240 g.) all-purpose flour -; 4 tsp. granulated sugar -; 1 tsp. baking powder -; 1/2 tsp. kosher salt -; 3/4 c. (1 1/2 sticks) cold unsalted butter, cubed -; 1/4 c. ice cold water -; 1 1/2 c. canned pumpkin puree -; 6 tbsp. dark brown sugar -; 1 1/2 tsp. ground cinnamon -; 1/2 tsp. ground cloves -; 1/8 tsp. kosher salt -; All-purpose flour, for dusting -; 1 large egg, beaten to blend -; 1 tbsp. cold water -; 1 tbsp. granulated sugar -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Empanadas

1. 2 c. (240 g.) all-purpose flour -

2. 4 tsp. granulated sugar -

3. 1 tsp. baking powder -

4. 1/2 tsp. kosher salt -

5. 3/4 c. (1 1/2 sticks) cold unsalted butter, cubed -

6. 1/4 c. ice cold water -

7. 1 1/2 c. canned pumpkin puree -

8. 6 tbsp. dark brown sugar -

9. 1 1/2 tsp. ground cinnamon -

10. 1/2 tsp. ground cloves -

11. 1/8 tsp. kosher salt -

12. All-purpose flour, for dusting -

13. 1 large egg, beaten to blend -

14. 1 tbsp. cold water -

15. 1 tbsp. granulated sugar -

How to cook deliciously - Pumpkin Empanadas

1. Stage

In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Using your fingertips, rub in butter until mixture resembles coarse cornmeal.

2. Stage

Sprinkle water over flour mixture. Using a fork, stir until a dough forms. In bowl, gather into a flat disc, cover, and refrigerate at least 1 hour.

3. Stage

Make Ahead: Dough can be made 1 day ahead. Wrap in plastic and keep refrigerated.

4. Stage

In a small pot, combine pumpkin puree, brown sugar, cinnamon, cloves, and salt. Bring to a simmer over medium heat; reduce heat to medium-low and simmer, stirring and scraping bottom of pot constantly with a spatula, until thickened and jammy, 5 to 7 minutes. Let cool completely.

5. Stage

Make Ahead: Filling can be made 1 day ahead. Let cool, then store in an airtight container and refrigerate.

6. Stage

Preheat oven to 375°. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to 1/8" thick. Using a 4" round cutter, cut out rounds, rerolling and cutting if necessary to yield 18.

7. Stage

Place 1 generous tablespoon pumpkin filling in the center of each round. Fold over half of round to create a half-moon shape; crimp or seal edges with a fork as desired. Arrange on prepared sheets and refrigerate until cold, about 15 minutes.

8. Stage

In a small bowl, whisk egg and water; brush over dough, then turn and brush second side with egg wash. Sprinkle both sides with granulated sugar.

9. Stage

Bake empanadas until golden brown and firm to the touch, 20 to 25 minutes. Let cool about 5 minutes before serving.