Fall weather often prompts nostalgia for simple meals and family gatherings. Sunday brunch is a great time to get people together around the table for chatting, reminiscing, and good food. Typically, favorite dishes are the ones that deliver a little comfort to the table.
Pumpkin empanadas are delicious, pumpkin-stuffed turnovers that are enjoyed across Texas and Latin America. Finding a good homemade crust recipe for empanadas is not easy, but you are sure to enjoy this version. Made in a food processor, this crust recipe can easily be filled with anything you like. Perhaps a savory version will be in the works soon! Pumpkin empanadas are a delicious fall classic to share over a cup of coffee with company.
Pumpkin Empanadas | Yields 12 to 14 Empanadas
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 6 tablespoons butter, chilled
- 3 eggs
- 1 cup water
- 15-ounce can or fresh pumpkin puree
- 1/2 cup sugar, or to taste
- 1 egg
- 1 tablespoon pumpkin pie spice
- 1 beaten egg beaten with 1 tablespoon water
- In the bowl of a food processor, combine the flour along with the baking
powder, salt, and sugar. Pulse once or twice to combine well.
- Cut the butter into slices and add to the bowl, pulsing until the mixture makes a
course meal. Add the eggs one at a time, pulsing to combine well.
- Turn the food processor on and add the water through the feed hole. Once the
dough gathers into a ball, turn off the food processor.
- Remove the dough and knead by hand on a floured surface until it is no longer sticky.
- Divide the dough into 12 to 14 equally sized balls. Knead each piece lightly to
coat with flour. Shape each equally sized piece into a flat patty.
- Place the pieces in a bowl and store in the refrigerator for at least one hour.
To Make the Filling
- Add the pumpkin to a mixing bowl. Stir in the sugar, egg, and pumpkin pie spice.
To Make the Empanadas
- Roll each of the chilled dough patties into circles on a floured surface. Roll the
circles to approximately 8 inches (20 centimeters) in diameter.
- Add a large spoonful of the filling to the center of the circle. Fold the dough
over the top to make a half-moon shape and seal the edges with a fork. Crimp
the edges decoratively, if desired.
- Heat your oven to 375°F while you continue to shape all of the empanadas.
Place the formed empanadas on a baking sheet lined with parchment paper.
- Brush each of the empanadas with the egg wash.
- Bake the empanadas for 25 to 30 minutes until they are golden brown. Remove
to a cooling rack and allow to cool completely before serving.