Autumn lovers of the world, unite! Yes, finally, after what seemed like a very long summer, there are vibes of our favorite season. And why do we favor the Fall season? Well, for starters, because of these scrumptious Pumpkin Spice Empanadas! Then there is the mosquito and other nasty critter collective deaths, courtesy of the abrupt drop in temperature. Also, not sweating and huffing and puffing every time I abandon the safety and comfort of my HVAC sanctuary are high on my list!
But let’s not get sidetracked and let’s focus on these Pumpkin Spice Empanadas, Let me explain that empanadas are similar to turnovers and are basically hand pies. In Mexico and Latin America they are a popular dish and can be stuffed with pretty much everything you fancy.
These Pumpkin Spice Empanadas also call for Mexican chocolate for added flavor! I can’t think of a more tempting combination for a finger food recipe.
It doesn’t hurt either to get an early start on your Thanksgiving menu planning. These empanadas are easy and fuss-free enough that you might want to include them. I find them practical too, in that there will be no need to cut and plate cake or other dessert. Your family and guests can just grab and go!
And if that is not practical enough for you, here is another advantage: You can prepare both your filling and your dough in advance and then keep them in the refrigerator for up to two days. Better yet, assemble your empanadas and freeze them in their baking sheets, unbaked. Then on the big day take them out of the freezer, brush on the egg wash, sprinkle them with sugar and into the oven they go! So many advantages to them and did I mention they are delicious?
I suggest that you make your own dough. It will taste better. However, if you are on a time crunch, there is nothing wrong with taking shortcuts now and then. It is okay to use store-bough dough in those circumstances.
Why wait until Thanksgiving? Make them today or any day, for that matter!
Pumpkin Spice Empanadas
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 4 tsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter cold, cut in small pieces
- 1/2 to 3/4 cup ice water
- For the filling:
- 1 – 15 oz. can pumpkin puree (do not use pie filling)
- 3 – 4 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of salt
- 1/2 disk Mexican chocolate such as "Mayordomo" or "Abuelita" brand, shaved or cut in very small pieces
- To assemble the empanadas:
- all purpose flour
- 1 unit egg beaten
- 1 tbsp cold water
- 2 tbsp brown sugar
Instructions
- Make the dough:
- Whisk together flour, granulated sugar, baking powder, and salt. With your fingers, rub in the butter until the dough looks like coarse cornmeal.
- Gradually add water over flour mixture, one tablespoon at a time. Use a fork to stir until a dough forms. In the bowl form a flat circle. Cover with cling film and refrigerate for 1 hour, at least.
- In a small pot, combine pumpkin puree, brown sugar, spices and salt. Bring to a simmer over medium heat; reduce heat to medium-low and simmer, stirring and scraping bottom of pot so that it won't burn, 5 to 7 minutes, until the filling has thickened. Cool completely.
- Preheat oven to 375° F. Line 2 baking sheets with parchment. Roll out dough on a floured surface to 1/8" thick. Use a 4" round cutter and cut out rounds. Reroll and cut again in order to yield 16 – 18 empanadas.
- Spoon one generous tablespoon of pumpkin filling in the center of each round. Add 1/2 teaspoon shaved chocolate on top of the filling. Fold over half of the round to form a half-circle shape; seal or crimp edges with a fork or with your fingers, as desired. Arrange empanadas on prepared sheets and refrigerate for 15 minutes.
- In a small bowl, whisk the beaten egg and the 1 tbsp of water; brush over each empanada, then turn and brush bottom with egg wash. Sprinkle empanadas with the brown sugar on one side.
- Bake the empanadas until they have turned golden brown and are firm to the touch, 20 to 25 minutes. Let them cool down about 5 minutes before serving. Enjoy!
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