Rating: 4.5 stars
88 Ratings
  • 5 star values: 62
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

My take on a traditional pumpkin empanada! Adjust all spices to your taste.

Recipe Summary

cook:
20 mins
total:
1 hr
prep:
40 mins
Servings:
12
Yield:
12 empanadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.

  • Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.

  • Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Nutrition Facts

384 calories; protein 5.5g; carbohydrates 52.3g; fat 18.6g; cholesterol 46.5mg; sodium 709.8mg. Full Nutrition
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