Description
Buttery pastry filled with spiced pumpkin empanadas filling that captures autumn in every bite.
Ingredients
For the pastry:
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons fine sea salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg, room temperature
- ½ cup ice-cold water
- 1 tablespoon white vinegar
For the filling:
- 1 can (15 oz) pure pumpkin puree
- ⅔ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
For finishing:
- 1 egg beaten with 2 teaspoons water
- 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Mix flour, sugar, pumpkin spice, and salt in large bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Whisk egg, ice water, and vinegar together. Pour over flour mixture and stir until dough just comes together.
- Shape into disc, wrap in plastic, and refrigerate 35 minutes.
- Combine all filling ingredients in medium bowl until smooth.
- Roll dough to ⅛-inch thickness on floured surface. Cut into 4-inch circles.
- Place 2 tablespoons filling in center of each circle. Brush edges with water, fold over, and seal with fork.
- Preheat oven to 375°F. Brush empanadas with egg wash and sprinkle with cinnamon sugar.
- Bake on parchment-lined sheets 18-22 minutes until golden brown. Cool completely before serving.
Notes
- Keep butter cold for flakiest pastry results
- Don’t overfill empanadas to prevent bursting
- Store covered at room temperature up to 2 days
- Freeze unbaked empanadas up to 2 months
- Prep Time: 35 minutes
- Cook Time: 20 minutes