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Pumpkin Empanadas – Sl 10/82

Pumpkin Empanadas - Sl 10/82 recipe image
These classic Southern pumpkin empanadas are a delightful autumn treat, featuring a tender, flaky shortcrust pastry that encases a rich, sweet pumpkin filling infused with aromatic allspice. The dough is cut with shortening for a crumbly texture that bakes into golden, crisp edges, while the filling remains soft and custard-like. Finished with a brushing of egg white and a sprinkle of cinnamon sugar, these mini pastries offer a perfect balance of crunch and sweetness. They are ideal for holiday gatherings, coffee breaks, or as a comforting dessert on crisp fall evenings. Easy to assemble and bake, they bring a nostalgic, home-style warmth to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2002.2
Dietary: Vegetarian
Description
These classic Southern pumpkin empanadas are a delightful autumn treat, featuring a tender, flaky shortcrust pastry that encases a rich, sweet pumpkin filling infused with aromatic allspice. The dough is cut with shortening for a crumbly texture that bakes into golden, crisp edges, while the filling remains soft and custard-like. Finished with a brushing of egg white and a sprinkle of cinnamon sugar, these mini pastries offer a perfect balance of crunch and sweetness. They are ideal for holiday gatherings, coffee breaks, or as a comforting dessert on crisp fall evenings. Easy to assemble and bake, they bring a nostalgic, home-style warmth to any table.
Ingredients
  • 16 ounce Can pumpkin
  • 3/4 cup Sugar
  • 1 teaspoon Ground allspice
  • 4 cup All-purpose flour
  • 1/2 cup Sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 1/3 cup Shortening
  • 1 cup Milk
  • 1 egg white Beaten
  • 1/4 cup Sugar
  • 1 teaspoon Ground cinnamon
Directions
  1. 1
    Preheat oven to 450 degrees F (232C).
  2. 2
    In a medium bowl, combine pumpkin puree, 3/4 cup sugar, and ground allspice; stir well and set aside to cool slightly.
  3. 3
    In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
  4. 4
    Cut in shortening using a pastry blender or fork until the mixture resembles coarse meal with pea-sized crumbs.
  5. 5
    Sprinkle 1 cup milk evenly over the flour mixture; stir gently with a fork until just moistened and a dough forms.
  6. 6
    Gently shape the dough into a ball; wrap in plastic and chill in the refrigerator for 15 minutes to firm up.
  7. 7
    On a lightly floured surface, roll out the dough to 1/8-inch thickness.
  8. 8
    Use a 4-inch round cutter to cut out circles from the dough.
  9. 9
    Place about 1 tablespoon of the pumpkin mixture in the center of each dough circle.
  10. 10
    Moisten the edges of the circles with a little milk; fold in half to enclose the filling.
  11. 11
    Press edges firmly together with a fork to seal.
  12. 12
    Brush the tops of the empanadas with beaten egg white.
  13. 13
    Place on ungreased baking sheets and bake for 8 to 10 minutes, or until golden brown.
  14. 14
    While empanadas are still warm, sprinkle with a mixture of 1/4 cup sugar and cinnamon.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2002.2kcal
% Daily Value *
Total Fat 83.4g129%
Saturated Fat 28.1g141%
Cholesterol 1.2mg1%
Sodium 5433.6mg227%
Total Carbohydrate 287.4g96%
Dietary Fiber 8.5g34%
Sugars 89.5g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, empanadas, pastry, allspice, cinnamon, shortening, flaky, dessert, fall, autumn, southern, baking, handmade, spiced, golden, crispy, comfort food, holiday, treat
Read it online: https://www.chefs-mate.com/recipe/pumpkin-empanadas-sl-10-82/