Pumpkin Empanadas

Empanadas de Calabaza, or Pumpkin Empanadas, are a cherished Mexican pastry that beautifully marries a sweet, spiced pumpkin filling with a tender, flaky crust. Growing up in Mexico, these treats were a staple during the fall, and it’s surprising they aren’t more prevalent elsewhere, given their delightful flavor and simplicity. Perfect for both novice and seasoned bakers, these empanadas are a must-try.

Ingredients

For the Filling:

• 2 cups pumpkin puree (homemade or canned)
• 1/2 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter

For the Dough:

• 1 1/2 cups (225g) whole wheat flour
• 1 1/2 cups (200g) all-purpose flour
• 2 tablespoons coconut sugar
• 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed
• 2 eggs, whisked
• 1 tablespoon milk

For the Egg Wash:

• 1 egg, whisked
• Sugar for sprinkling

Instructions

1. Prepare the Filling:
   • In a medium saucepan over medium-low heat, melt the butter.
   • Add the pumpkin puree, coconut sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt.
   • Cook the mixture, stirring frequently, until the sugar dissolves and the filling thickens and deepens in color. Taste and adjust the sweetness and spices as desired.
   • Remove from heat and allow the filling to cool to room temperature.
2. Make the Dough:
   • In a large mixing bowl, combine the whole wheat flour, all-purpose flour, coconut sugar, and salt.
   • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
   • In a separate small bowl, whisk together the eggs and milk. Pour this mixture into the flour and butter mixture.
   • Mix until the dough comes together. If the dough is too dry, add a little more milk, a teaspoon at a time, until it reaches the desired consistency.
   • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
3. Assemble the Empanadas:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
   • Using a round cutter (about 4 inches in diameter), cut out circles from the dough.
   • Place a tablespoon of the cooled pumpkin filling in the center of each dough circle.
   • Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure they are securely closed.
4. Bake:
   • Arrange the filled empanadas on the prepared baking sheet.
   • Brush the tops with the whisked egg wash and sprinkle with a little sugar for added sweetness and crunch.
   • Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
   • Remove from the oven and let them cool slightly before serving.

Tips:

• Storage: Store cooled empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a warm oven before serving.
• Variations: For a twist, consider adding a handful of chocolate chips or chopped nuts to the pumpkin filling.
• Serving Suggestions: These empanadas pair wonderfully with a hot cup of coffee or tea, making them an ideal treat for breakfast or dessert.

These pumpkin empanadas are a delightful blend of warm, spiced filling encased in a buttery crust. Whether you’re reminiscing about traditional Mexican flavors or trying them for the first time, they’re sure to become a favorite in your baking repertoire.