Are you ready to embrace the cozy flavors of autumn? Then look no further than these delicious pumpkin empanadas! These little pockets of spiced pumpkin goodness are the perfect blend of sweet and savory, making them an ideal treat for a fall gathering, a comforting weeknight dinner, or a delightful dessert. This easy recipe is perfect for both homemade cooking enthusiasts and those new to the culinary world. Let's get started on this simple yet impressive recipe!
Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg, lightly beaten
Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Making the Pumpkin Filling:
- Combine ingredients: In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix well until all ingredients are thoroughly incorporated.
- Add egg: Stir in the beaten egg until just combined.
Assembling and Baking the Empanadas:
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness.
- Cut circles: Use a 4-inch cookie cutter or a knife to cut out circles from the dough.
- Fill the empanadas: Place a spoonful of the pumpkin filling in the center of each dough circle.
- Fold and crimp: Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.
- Bake: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little extra beaten egg for a golden brown finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Tips for the Best Pumpkin Empanadas:
- Use cold ingredients: Cold butter and ice water are key to a flaky, tender crust.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
- Chill the dough thoroughly: Chilling the dough allows the gluten to relax, preventing shrinkage during baking.
- Don't overfill the empanadas: Overfilling can cause them to burst during baking.
Variations:
- Spice it up: Add a pinch of cayenne pepper or chipotle powder to the filling for a little heat.
- Add nuts: Toasted pecans or walnuts would add a delightful crunch.
- Sweet and savory: Incorporate a sprinkle of crumbled bacon or chorizo for a unique twist.
- Different crust: Experiment with a puff pastry for a richer, flakier crust.
Nutritional Information (per empanada, approximate):
- Calories: 250-300
- Fat: 12-15g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fiber: 2-3g
These pumpkin empanadas are a delicious and relatively healthy meal or dessert option, perfect for quick dinner ideas or special occasions. Enjoy the wonderful flavors of fall with this easy and satisfying recipe! Happy baking!