PUMPKIN EMPANADAS

These Homemade Pumpkin Empanadas are sweet and delicious, and they're perfect with a hot cup of coffee or a cold glass of milk. If you've never heard of an "empanada" before, they're basically the Spanish equivalent for the pastry known as a "turnover." Whatever you choose to call them, you'll want to make this easy recipe. The video shows you exactly How to Make Pumpkin Empanadas, but you can also read on for the ingredients and instructions.

Cuisine: New Mexican

Author: Marcy Inspired

Materials

For the dough:

3 cups All-Purpose Flour
1/3 cup Sugar
1/2 tsp. Salt
1/4 tsp. Baking Powder
1 cup Unsalted Butter or Shortening Chilled
1 cup Water Warm

For the filling:

2 cups Pumpkin Puree
1/2 cup Sugar
1/4 tsp. Salt
1 tbsp. Pumpkin Spice
1/2 tsp. Vanilla Extract

For the egg wash:

1 Egg
1 tbsp. Milk/Water

Instructions

For the dough

Put all the dry ingredients into a large mixing bowl and mix.
Add the chilled butter and use a pastry blender or fork to incorporate it into the flour mixture.
Begin adding the water a little at a time. (You may not need it all.)
Knead with hands.
When dough sticks together nicely, form into a ball, cover with plastic wrap, and chill in the refrigerator for a minimum of 30 minutes.

For the filling

Mix together pumpkin puree, sugar, salt, pumpkin spice, and vanilla extract in large mixing bowl.
Mix until well blended and set aside.

For the egg wash

Whisk together egg and milk or water.

To make the empanadas

Lightly flour a flat surface.
Take the dough and form it into balls a little larger than a golf ball.
Roll out.
Place 2 Tbsp. of pumpkin mixture just slightly off-center of your rolled-out dough.
Use a knife to create heat vents on the other side of the dough.
Fold over, and trim edges with a knife to form a half-circle.
Use a fork tip to seal the ends, and carefully place them on a greased baking sheet.
Continue making empanadas one at a time. (Leftover dough can be re-rolled.)
When you have a full tray, lightly brush the tops of empanadas with egg wash and bake at 350º for 25 minutes, or until golden brown.
Let cool before eating.