Lightly sweet and filled with pumpkin filling made from pumpkin puree, dark brown sugar, butter cinnamon and vanilla wrapped in a sweet dough. Pumpkin empanadas always the most requested baked treat during Fall.
Tis’ the season for all things pumpkin, bring on the pumpkin empanadas! I grew up eating, assembling and baking pumpkin empanadas with my Abuelita and Mami. We baked hundreds during the months of October through December. Served as desserts, given to friends and family or as holiday gifts in Christmas tins pumpkin empanadas are part of my childhood.
The name empanada derives from the Spanish word empanar which means “to wrap or coat or bread.” These Pumpkin Empanadas are a delicious treat for any pumpkin lover.
The filling is a sweet and spiced pumpkin filling made pumpkin puree, dark brown sugar, butter, cinnamon and vanilla extract which quickly comes together and can be made in advanced. Store in the fridge covered until ready to assemble empanadas.
I use my food processor to make assemble the empanada dough. I first tried using the food processor to make pie dough after seeing Martha Stewart whip it up in no time. I found using the pulse option to incorporate butter into dough is easier, faster than using a pastry cutter and prevents me from over working the dough.
To a food processor you will add Flour, sugar, baking powder, and salt. PA few pulses and then incorporate the warm milk, the dough is light, fluffy and ready to be chilled.
Once dough chills you are ready to assemble your pumpkin empanadas. Use a drinking glass to create your disks and fill with your chilled filling. Brush and bake until golden brown. My pumpkin empanadas are the ultimate fall treat. I suggest making a double batch to share with friends and family.
PUMPKIN EMPANADAS
By Vianney Rodriguez
Yield:14-16 empanadas
For the pumpkin filling:
4 tablespoon butter
1 cup dark brown sugar
1 can (15 oz) pumpkin puree
1 teaspoon vanilla extract
2 teaspoon ground cinnamon
Empanada Dough
2 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup warm milk
Egg Wash
1 egg beaten
1 tablespoon milk
For dusting ½ cup Sugar
For the filling
In a saucepan over medium heat melt butter. Add the brown sugar, stirring to combine. Cook for three minutes, until sugar has dissolved. Add the pumpkin puree, vanilla extract and ground cinnamon, stir to combine and cook an additional three minutes, stirring occasionally.
Place filling in bowl and allow to cool complete. Once cooled, cover and place in fridge until ready to assemble empanadas. Filling can be made up to the three days in advance and stored in fridge.
To a food processor add flour, sugar, baking powder, and salt. Pulse to combine. Add shortening and pulse to combine. Slowly add milk, process until dough comes together. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes in refrigerator before using.
Preheat oven to 350°F
Roll out chilled dough on a lightly floured surface. Using a drinking glass, cut out round disc shapes for empanadas. Spoon pumpkin filling in center of each empanada disc. Fold, seal with a fork then place on a baking sheet. Brush with egg wash and sprinkle with sugar. Bake for 18-20 minutes or until golden brown. Cool completely.
MAS EMPANADAS:
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