Pumpkin Empanadas Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavors in both the dough and the filling.

Butter: Adds richness and flakiness to the dough.

Ice water: Helps bring the dough together without making it too sticky.

Pumpkin puree: The star ingredient, giving the empanadas their signature flavor.

Brown sugar: Sweetens the filling and adds a hint of molasses.

Cinnamon: Provides warmth and spice to the filling.

Nutmeg: Adds a subtle, nutty flavor to the filling.

Ground cloves: Contributes a deep, aromatic spice to the filling.

Egg: Used for brushing the empanadas to give them a golden, glossy finish.

When cutting in the butter for the dough, make sure it remains cold. This helps create a flaky texture in the empanadas. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands too much, as the heat can melt the butter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the empanadas healthier.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and a more complex flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a dairy-free alternative.

• ice water - Substitute with cold milk: Cold milk can make the dough richer and more tender.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• ground cinnamon - Substitute with ground allspice: Allspice has a similar warm flavor profile and can be used in place of cinnamon.

• ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar but slightly milder flavor.

• ground cloves - Substitute with ground cardamom: Cardamom has a warm, spicy-sweet flavor that can complement the other spices.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that can help bind the dough.

• Allow the pumpkin empanadas to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the empanadas in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, refrigerate them for up to a week.

• To freeze, arrange the cooled empanadas in a single layer on a baking sheet. Place the sheet in the freezer for about 2 hours, or until the empanadas are firm. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and contents. They can be frozen for up to 3 months.

• When ready to enjoy, reheat the empanadas directly from the freezer. Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy.

• For a quicker option, you can also reheat the empanadas in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier texture, consider reheating the empanadas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 5-7 minutes, or until golden and heated through.

• To maintain the best flavor and texture, avoid refreezing empanadas once they have been thawed and reheated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pumpkin empanadas on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Bake for about 10-15 minutes or until they are heated through and the crust is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pumpkin empanadas directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 10-12 minutes, checking halfway to ensure they don't over-brown.

• Microwave Method:

  1. Place the pumpkin empanadas on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes. Check and add more time in 30-second intervals if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pumpkin empanadas in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pumpkin empanadas in the skillet.
  3. Cover with a lid and heat for 3-4 minutes on each side, or until warmed through and the crust is crispy.

• Oven: Used to bake the empanadas at a consistent temperature of 375°F (190°C).

• Mixing bowl: Needed to mix the flour and salt, and later the pumpkin filling.

• Pastry cutter: Helps to cut in the butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Rolling pin: Essential for rolling out the dough on a floured surface.

• Cookie cutter: Used to cut the rolled-out dough into circles.

• Fork: Utilized to seal the edges of the empanadas.

• Pastry brush: Needed to brush the beaten egg onto the empanadas for a golden finish.

• Baking sheet: Holds the empanadas while they bake in the oven.

• Parchment paper: Lines the baking sheet to prevent the empanadas from sticking.

• Wire rack: Used to cool the empanadas after baking.

Prepare the filling: Mix the pumpkin puree, brown sugar, and spices ahead of time and store in the fridge.

Use a food processor: Quickly combine flour, salt, and butter using a food processor to save time.

Pre-cut dough circles: Roll out and cut the dough into circles in advance, then refrigerate.

Batch baking: Bake multiple empanadas at once by using two baking sheets.

Ready-made dough: Use store-bought pie crust to skip the dough-making process.