Ingredients:
For pastry
- 1 cup all purpose flour plain flour
- ½ cup whole wheat pastry flour or additional all purpose/plain
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- 4 tablespoon unsalted butter cut into chunks
- ¼ cup milk cold (can use water)
- 1 egg note hold some egg white back to glaze
For filling
- 1 cup pumpkin puree
- ¼ cup brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
Instructions:
- For pastry:
Step 1: Put the flours, baking powder and the salt in a food processor and pulse to mix. Remove around 1 ½ – 2 tablespoon of the egg white and set aside, then add the rest along with the butter and milk.
Step 2: Pulse to mix and bring the mixture together in coarse crumbs.
Step 3: Remove the dough from the food processor, press together and wrap then refrigerate for around 30 minutes, or more if it suit your timing better.
- For filling:
Step 1: Place the pumpkin puree, sugar and spices in a small saucepan then place over a medium heat.
Step 2: Warm, stirring now and then to mix and dissolve the sugar and bring to a simmer. Simmer for around 5 – 10 minutes until the mixture thickens up and becomes quite jam or fruit-butter-like. Set aside to cool.
- Making the empanadas:
Step 1: Preheat oven to 400F/200C. Prepare a baking sheet/tray with either a silicone baking mat or parchment paper.
Step 2: Roll out the dough on a floured surface until about as thin as you are comfortable with (around ⅛in/2-3mm) and cut out circles – I used my largest scone/pastry cutter which is about 2 ¾in diameter.
Step 3: Put a heaped spoonful of the pumpkin mixture slightly to one side of each pastry circle, but away from the edges. They should look as if they’ll be fairly full but with enough space to fold one side over then seal the edges.
Step 3: Carefully pull together the sides of the pastry and press the two edges together. This is easiest by folding over the side without the filling then pressing down the edge, taking care not to press out the filling or have an air bubble. Press together with the tip of a fork to seal. Alternatively, crimp the edges by folding over the edge, in towards the filling, and pressing with your thumb, then folding in the next edge again and again to form the braid-like edge.
Step 3: Place the formed empanadas on top of the prepared baking sheet, with a little space between them. Gently prick the top of each to allow steam to escape. Brush the pastry with the reserved egg white (and add coarse sugar, if you like).
Bake for approx 20 minutes until the empanadas are starting to brown. Serve and enjoy!
Nutrition Information:
Calories: 126kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 59mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3323IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Frequently Asked Questions:
1. Can I use store-bought pastry dough instead of making the dough from scratch?
Yes, you can use store-bought pastry dough if you want to save time. Look for pre-made pie or pastry dough in your local grocery store, and simply cut it into circles to make the empanadas. This will make the preparation quicker.
2. What can I substitute for whole wheat pastry flour?
If you don’t have whole wheat pastry flour, you can use additional all-purpose flour in its place. Whole wheat pastry flour adds a nutty flavor and a bit of extra fiber, but using all-purpose flour alone will work just fine.
3. Is there a way to make these empanadas lower in sugar?
If you’re looking to reduce the sugar content, you can use less brown sugar in the pumpkin filling. You can also experiment with alternative sweeteners like honey or maple syrup to find a balance that suits your taste.
4. Can I freeze these empanadas for later?
Yes, you can freeze these empanadas. After baking, allow them to cool completely, then place them in an airtight container or resealable freezer bags. They can be stored in the freezer for a few months. To reheat, simply warm them in the oven until they’re heated through.
5. Can I make these empanadas ahead of time and bake them later?
Yes, you can assemble the empanadas ahead of time, place them on a baking sheet, and then refrigerate them until you’re ready to bake. This can be convenient for planning and serving at a later time. Just make sure to cover them to prevent them from drying out.
6. Can I substitute pumpkin pie spice for the individual spices in the filling?
Yes, you can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, and allspice. Pumpkin pie spice is a convenient blend that includes these spices and will give your filling the traditional pumpkin pie flavor.
7. What can I use if I don’t have a food processor for the pastry dough?
If you don’t have a food processor, you can make the pastry dough by hand. Simply mix the dry ingredients in a bowl, cut in the cold butter using a pastry cutter or two knives, and then add the wet ingredients (egg and milk) to form the dough. Refrigerate it as directed in the recipe.
8. How do I avoid the empanadas from leaking filling during baking?
To prevent the empanadas from leaking filling, make sure you seal them properly. Leave enough space around the edges when placing the pumpkin filling, and seal the edges by pressing them firmly with a fork or crimping them. Proper sealing is essential to keep the filling inside.
9. Can I make a sweet glaze for the empanadas?
If you’d like a sweet glaze, you can make a simple powdered sugar glaze with a little milk or water and a touch of vanilla extract. Drizzle it over the baked empanadas once they’ve cooled for added sweetness.
10. Are these empanadas best served warm or at room temperature?
These empanadas can be enjoyed warm or at room temperature. You can serve them fresh out of the oven for a warm, comforting treat, or you can allow them to cool to room temperature if you prefer a less gooey filling. They’re delicious either way!
