Pumpkin Empanadas

Pumpkin empanadas are a popular Thanksgiving tradition in south-western states like Arizona and New Mexico. They are a distinct and unique take on traditional thanksgiving foods and a fun, family-friendly activity. Empanadas are a great way to learn something new and bring the family together while cooking dinner. Give this recipe a try and you might just discover your new favorite seasonal snack!

How to make Pumpkin Empanadas

Ingredients

Empanada Dough

• 3 cups all-purpose flour
• ¼ – ½ cup sugar
• Pinch of salt
• 8oz butter cut into cubes
• 2 eggs
• 2-4 tablespoons cold water or milk

Filling

• 1 small 2 lb. pumpkin
• 1 lb. panela sugar
• 5 cinnamon sticks
• 5 cloves
• 3 all-spice peppers
• 3 cups water

Directions

1. Make pumpkin mixture:
2. Cut the pumpkin into 1in slices
3. Place the chunks of panela, the water and the spices in large pot. Cook until the panela chunks have dissolved.
4. Bring the mixture to a boil and add the pumpkin slices. Continue to boil for 30 min.
5. After 30 min. have passed, reduce to a simmer and cook for another hour.
6. Let the slices cool until you are able to handle them.
7. Remove skins from the pumpkin and reserve the mixture for the empanadas.
8. Next, make about 15-18 medium sized empanada discs:
9. Mix the flour, sugar and salt in a food processor.
10. Add the butter, eggs and water until a clumpy dough forms.
11. Take dough out of food processor and knead dough for a couple minutes.
12. Split dough into 2 balls and flatten balls into discs and let chill for 30+ minutes.
13. Roll out dough balls into a thin sheet and cut out discs the size of a small bowl or plate.
14. Assembly:
15. Preheat oven to 375 degrees Fahrenheit
16. Place a spoonful of the pumpkin mixture on the center of each empanada disc.
17. Fold the empanada discs and press the edges with fork or your fingers.
18. Lightly brush the top of empanadas with an egg wash
19. Sprinkle sugar on top (or add some cinnamon)
20. Bake empanadas for 20 minutes and enjoy either warm or cold!

Recipe Tips:

• Storage- Keep in an airtight container for up to 3 days in the Refrigerator.
• Dough and filling can both be prepped a week ahead.
• A thick, flavorful filling and flaky, tender dough are key. Don’t overfill, and seal tightly to keep everything inside while baking.
• Enjoy warm or at room temperature. Reheat in a toaster oven for a crispy finish.