Pumpkin empanadas

    (67)
    1 hour

    Pastries stuffed with sweet pumpkin filling make a great hand-held snack for Halloween parties.


    1 person made this

    Ingredients
    Serves: 12 

    • 375g plain flour
    • 65g caster sugar
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon baking powder
    • 200g butter
    • 240ml warm water
    • 980g pumpkin puree
    • 2 eggs
    • 200g caster sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1 beaten egg

    Method
    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Line baking trays with parchment.
    2. In a large bowl, whisk the flour, 65g caster sugar, 1 1/2 teaspoons of salt and baking powder together. Rub the butter 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 into quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the balls with a clean drying cloth; allow the pastry to rest while you make the filling.
    3. Mix the pumpkin, 2 eggs, 200g caster 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 15cm across; spoon about 60g of filling into the centre of the dough circle. Fold the dough over the filling to make a half-moon shaped pastry; crimp the edges of the pastry together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking trays. Brush the top of each pastry with beaten egg.
    4. Bake in the preheated oven until the filling is hot and the pastry is shiny and golden brown, about 20 minutes.

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    Reviews & ratings
    Average global rating:
    (67)

    Reviews in English (59)

    by
    116

    A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instead of 4 cups. just like an other reveiwer had mentioned. Everything else I kept the same, but next time I am going to try the cinnamon in the pastry dough!  -  24 Dec 2010  (Review from Allrecipes US | Canada)

    by
    96

    I've wanted to try making empanadas for a long time but my grandmother passed away before I was interested in learning how to make them. This recipe was easy & came out great! I added cinnamon to the dough because I remembered grandma doing that and used one large can of pumpkin instead of 4 cups. Great reviews from everybody who's eaten them!  -  29 Nov 2010  (Review from Allrecipes US | Canada)

    by
    65

    I added some ground cinnamon to the flour mixture like a couple of other reviewers, 5 tsp. of it. I used butter instead of shortening and I used 4 cups of sweet potato that I wanted to use up, instead of pumpkin. Sweet potato and pumpkin taste the same to me anyway. Don't forget the 1/4 tsp of baking powder which is omitted in the directions. When the empanadas first came out of the oven the taste of ginger was over powering, but by the next day the flavors had melded and the flavors were just right.  -  28 Dec 2010  (Review from Allrecipes US | Canada)

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