Pumpkin Empanadas
Inspired by: https://muybuenocookbook.com/pumpkin-empanadas/
Ingredients
- 8 oz water
- 2 Tbsp piloncillo or brown sugar
- 2 cinnamon sticks or ½ tsp ground cinnamon
- ¼ tsp cloves
- ⅔ cup canned pumpkin
- 2 Tbsp flour
- Store-bought pie crust (2 sheets)
- 1 egg
Recipe Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a small pot, bring water to a boil. Add piloncillo, cinnamon, and cloves. Cover, turn off heat, and let sit for 5 minutes.
- In a bowl, add boiled mixture and pumpkin to make the filling. Mix well.
- On a floured surface, roll out pie crust with a rolling pin. Use a 4-inch round biscuit cutter to cut out rounds from crust. Form leftover crust into a ball, and repeat to make more rounds (1 sheet of crust should make 8 rounds).
- Roll out each round once more in each direction. Spoon 2 tsp of filling onto the center of each round.
- In a small bowl, whisk egg and 1 Tbsp water. Brush edges of rounds with egg wash.
- Close rounds by folding into a half-moon shape. Use a fork to press edges closed.
- Place empanadas on a baking sheet. Use a knife to cut 2 slits in the tops of each empanada. Brush egg wash over tops, and sprinkle with cinnamon sugar.
- Bake for 11 minutes, or follow instructions on pie crust packaging. Let cool before serving.
Recipe Times
Preparation Time: 25 min
Cooking Time: 15 min
Total Time: 40 min
Recipe Facts
Servings: 8
Calories per serving: 185
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