Go Back

Pumpkin Empanadas

Delightful pumpkin empanadas with a flaky crust, filled with spiced pumpkin, garlic, and onions for a cozy autumn treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups fresh pumpkin or canned pumpkin puree
  • 2 cloves garlic (fresh or dried)
  • 1 medium onion (yellow or red)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup brown sugar or maple syrup
  • to taste salt and pepper to taste
For the Dough
  • 3 cups all-purpose flour
  • 1 cup unsalted butter can substitute with coconut oil for dairy-free
  • water or egg wash for sealing

Method
 

Prepare the Filling
  1. Sauté chopped onions and garlic in a skillet until softened.
  2. Stir in your pumpkin (fresh or canned) and mix in spices, salt, and sweetener until well combined.
  3. Let the mixture cool before filling the empanadas.
Make the Dough
  1. In a bowl, mix flour and salt.
  2. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. Slowly add cold water, mixing until the dough forms a ball.
  4. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Assemble the Empanadas
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the dough on a floured surface, then cut into circles (about 4-5 inches).
  3. Place a spoonful of filling in the center and fold the dough over, sealing the edges by crimping with a fork.
  4. Brush with an egg wash for that golden finish.
Bake
  1. Place empanadas on a baking sheet lined with parchment paper.
  2. Bake for about 20-25 minutes or until golden brown.

Notes

To achieve the perfect Pumpkin Empanadas, pay attention to baking temperature and timing. Avoid overfilling the empanadas to prevent leaks. Ensure that the filling is fully cooled before placing it in the dough.