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Pumpkin Empanadas



3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup cold butter, cut into small cubes

2 eggs

½ cup milk

2 tablespoons granulated sugar

1 teaspoon cinnamon


1 large can pure pumpkin (540 ml)

½ cup brown sugar

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

1/8 teaspoon salt

grated rind of 1 orange


1 egg white

¼ cup coarse sugar mixed with 1 teaspoon ground cinnamon


Preheat oven to 350° F.

To make the dough, mix together the first 3 ingredients. Cut in the butter. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Divide the dough in half and wrap each ball in plastic wrap. Refrigerate for 30 minutes.

To make the filling, stir together all of the ingredients in a medium bowl and chill until the assembly time.

On a floured surface, roll out the dough balls. Cut circles of approximately 5 inches in diameter. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the 2 halves. Fold over the dough to cover the filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.

Brush each empanada with the egg white. Sprinkle with the sugar/cinnamon mixture. Puncture the top of each pie with a knife or fork to allow the steam to escape while baking.

Line a baking sheet with parchment paper. Place the empanadas on the sheet and bake for 20 minutes in the middle of the oven, until the pies are golden brown and the pastry is cooked.

Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350° F. for 8 minutes.


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