Pumpkin Spice Empanadas Recipe

All-purpose flour: The base for the empanada dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the dough.

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

Salt: Enhances the flavor of the dough.

Pumpkin puree: The main ingredient for the filling, giving it a smooth and creamy texture.

Brown sugar: Sweetens the filling with a deep, molasses-like flavor.

Pumpkin pie spice: A blend of spices that gives the filling its signature autumn taste.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

Egg: Used for the egg wash to give the empanadas a golden, shiny finish.

When making the dough, ensure the butter is very cold. This helps create a flaky texture in the empanadas. If the butter starts to soften while you're working, pop the dough back into the refrigerator for a few minutes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor that complements the pumpkin.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

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

• 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 adds a caramel-like flavor.

• pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Mixing these spices individually can replicate the flavor of pumpkin pie spice.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor.

• egg - Substitute with milk or cream: Brushing with milk or cream can give a similar golden finish to the empanadas.

• Allow the empanadas to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the crust soggy.

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

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

• Once frozen, transfer the empanadas to a freezer-safe bag or airtight container. Label with the date and type of filling. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, preheat your oven to 350°F (175°C). Place the frozen empanadas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and the crust is crispy.

• For a quicker reheating option, you can also use a microwave. Place the frozen empanadas on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Note that the crust may not be as crispy as when reheated in the oven.

• If you have leftover pumpkin puree filling, store it in an airtight container in the refrigerator for up to a week. Alternatively, freeze the filling in a freezer-safe bag or container for up to 3 months.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pumpkin spice empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for 10-15 minutes or until heated through. This method helps maintain the crispiness of the empanada dough.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for 8-10 minutes, checking halfway through to ensure they don’t overcook. This method is great for small batches.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a nice, crispy texture.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking after the first minute. This method is quick but may result in a softer crust.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the empanadas in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until warmed through. This method helps retain some of the crust’s crispiness while ensuring the filling is hot.

• Steaming Method: If you prefer a softer crust, use a steamer. Place the empanadas in a steamer basket over boiling water. Cover and steam for 5-7 minutes. This method keeps the pumpkin filling moist and flavorful.

• Mixing bowl: Used to combine the flour and salt, and to mix the pumpkin puree with other ingredients.

• Pastry cutter: Essential for cutting in the cold butter into the flour mixture to achieve coarse crumbs.

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

• Rolling pin: Needed to roll out the dough to the desired thickness.

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

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

• Pastry brush: For brushing the empanadas with the beaten egg wash.

• Baking sheet: To place the empanadas on for baking.

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

• Oven: Preheated to 375°F (190°C) for baking the empanadas.

• Measuring cups: For accurately measuring the flour, pumpkin puree, and other ingredients.

• Measuring spoons: For measuring smaller quantities like salt, pumpkin pie spice, and vanilla extract.

Prepare the filling ahead: Mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract the night before to save time on the day of baking.

Use a food processor: Quickly combine the flour, salt, and cold butter using a food processor to achieve coarse crumbs faster.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then refrigerate them between parchment paper layers to keep them ready for filling.

Batch baking: Place multiple empanadas on a large baking sheet to bake more at once, reducing overall baking time.