Pumpkin Empanadas (Mini Hand Pies)

Pumpkin Empanadas (Mini Hand Pies) Recipe

Pumpkin empanadas are delightful, hand-held treats filled with warm, spiced pumpkin filling, perfect for cozy fall days or any time you’re craving something comforting. These mini hand pies combine flaky pastry with a sweet and aromatic filling. This recipe makes about 12-15 mini empanadas.

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp granulated sugar
• ½ cup unsalted butter, chilled and cubed
• 1 egg
• ½ cup milk
• 1 tsp vanilla extract

For the Filling:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ⅓ cup brown sugar, packed
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 tsp vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp water
• 2 tbsp granulated sugar (for sprinkling)

Instructions

1. Prepare the Dough:

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Add the chilled, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg, milk, and vanilla extract. Gradually pour the wet mixture into the flour mixture, stirring until a dough forms.
4. Transfer the dough to a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Make the Pumpkin Filling:

1. In a medium saucepan over medium heat, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and ginger. Cook for 5-7 minutes, stirring constantly, until the mixture thickens slightly.
2. Remove from heat and stir in vanilla extract. Let the filling cool completely before using.

3. Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cutter (4-5 inches in diameter) to cut circles from the dough.
3. Place about 1 tablespoon of the cooled pumpkin filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal.
4. Crimp the edges with a fork to ensure they are tightly sealed. Place the empanadas on the prepared baking sheet.

4. Add the Finishing Touches:

1. In a small bowl, mix the beaten egg with 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.
2. Sprinkle a light coating of sugar over each empanada for a sweet, crunchy topping.

5. Bake:

1. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
2. Remove from the oven and let them cool slightly on a wire rack before serving.

Tips for Perfect Empanadas

• Chill the Dough: Keeping the dough cold ensures a flaky crust. If the dough becomes too warm while working, place it back in the refrigerator for a few minutes.
• Seal Carefully: To prevent the filling from leaking, ensure the edges are well-sealed and crimped securely.
• Customize the Filling: You can adjust the spices in the filling or add a handful of chopped nuts or raisins for extra texture.

Serving Suggestions

Pumpkin empanadas are best enjoyed warm, but they are also delicious at room temperature. Pair them with a cup of coffee, tea, or hot chocolate for a cozy treat.

Storage

• Room Temperature: Store cooled empanadas in an airtight container for up to 2 days.
• Freezing: To freeze, place the unbaked empanadas on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and bake directly from frozen, adding an additional 5-7 minutes to the baking time.

With their tender crust and rich, spiced filling, these pumpkin empanadas are sure to become a family favorite. Perfect for holidays, gatherings, or an afternoon snack, they bring a touch of warmth and sweetness to any occasion. Enjoy!