Pumpkin Empanadas

 

Pumpkin Empanadas are mini pies, these remind you of pumpkin pies or apple butter, sweet and pumpkin spice filled, deliicious

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Yield: about 9-5" pies

 

Filling Ingredients:

1   cup canned pumpkin

1   cup firmly packed brown sugar

1   tablespoon butter

1   teaspoon ground cinnamon

1   teaspoon pumpkin pie spice*

1/4   cup chopped pecans

Crust Ingredients: 

2 1/2   cups all-purpose flour

2   tablespoons sugar

1   teaspoon salt

1   cup cold butter

8   to 10 tablespoons cold water

 

Glaze Ingredients:

1   egg

1   teaspoon water

 

Decoration Ingredients:

Sprinkles or sugar crystals

 

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanadas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.

Cook the pumpkin and spices till thick

roll out the dough

I used a bowl to make big empanadas

ready to bake, sealed and pressed edges

then tops brushed with egg water mixture

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.