Pumpkin Empanadas
These pumpkin empanadas are filled with a delicious pumpkin mixture and encased in a flaky dough.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Pumpkin Filling
- 2 cups pumpkin puree
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
For the Dough
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 2 tablespoons coconut sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 2 eggs whisked
- 1 tablespoon milk
For the Topping
- 1 egg whisked
- Sugar for sprinkling
Instructions
- In a mixing bowl, combine pumpkin puree, coconut sugar, cinnamon, nutmeg, cloves, vanilla extract, salt, and butter. Mix well.
- In another bowl, mix the whole wheat flour, all-purpose flour, coconut sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the whisked eggs and milk, and mix until a dough forms.
- Roll out the dough and cut into circles. Place a spoonful of the pumpkin filling on one half of each circle. Fold and seal the edges.
- Place the empanadas on a baking sheet. Brush with whisked egg and sprinkle sugar on top.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes or until golden brown.
Notes
Allow the empanadas to cool slightly before serving. You can add spices to the filling for extra flavor.