Who doesn’t love a pumpkin empanada? Or an empanada of any kind, for that matter? Call it what you will: pasty, pocket, pie, or kolache, pastry enclosed pockets of food have been around probably almost as long as bread has. There’s not a single cuisine I can think of that doesn’t have some riff on a pastry pocket filled with meat, veg, or fruit.
The word empanada comes from the verb empanar, meaning to wrap or coat in bread. Now that your language lesson is over, let’s talk about the eats!
Where I come from, empanadas usually get filled with cumin infused meat, onions and potatoes, or maybe cactus. Yes, you heard me right, cactus. Nopalitos are tasty, y’all. Wanting to offer up something a bit more Autumnal (I just love that word), I started trolling through the Texas Monthly Food pages for something intriguing. That’s when I happened upon Pumpkin Empanadas and knew they’d be happening STAT.
I’m kind of loving that the dough has cinnamon incorporated, allowing the Fall flavors to carry right through from outer to inner. I had one of these for breakfast this morning. They’re just on that line between savory and sweet that it’s totally appropriate to do so.
Do you make empanadas? Or pasties or pockets? What do you call them? And what are your favorites?
Pumpkin Empanadas
Taken from Feb 2000 issue of Texas Monthly
makes 16 empanadas
Pumpkin Filling
1 15-ounce can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)
Place all ingredients in a medium sized bowl, and mix well to combine. Set aside.
Empanada Dough
1/3 cup water
1/4 cup sugar
1/2 teaspoon salt
2 1/4-ounce packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1 tsp. cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
Heat oven to 350F. Combine sugar, salt, yeast, baking powder, and cinnamon in mixing bowl and mix well. Add water. Using an electric mixer, mix thoroughly. Then, gradually add in half of the flour, stirring slowly. Add shortening and mix thoroughly. Slowly blend in the remaining flour.
Divide dough into 4 equal parts, and shape each part into a ball. Slap dough between well-floured hands until slightly flattened, and then roll out onto a floured surface to approximately 1/8″ thick. Using a large biscuit cutter or tupperware lid, make circles approximately 4 inches in diameter. You should get roughly 4 circles from each ‘part’.
Spoon about 1 tablespoon of filling into the center of each circle. Fold over, pressing the edges to seal, first with your finger. Go over edge again with a salad fork to make decorative marks and fully seal.
If desired, brush with butter or egg white, and sprinkle with more sugar.
Bake on a parchment lined baking tray until golden brown, 18-20 minutes. Be sure to watch closely, they can burn fast.
{ 27 comments… read them below or add one }
you’re right – who doesn’t LOVE pastry with a filling?? I’m absolutely in love with these my dear – had never, ever thought to do something w/pumpkin! This is the danger of being a blogger – waaayyyyy to many food choices these days!!
Oh, I LOVE this time of year!!! These are going on my pumpkin “must make” list! Beautiful pic, too!
These look amazing! So glad I found your site!
Wow, these look amazing!! What a perfect Fall treat!!
ok……I’m really LOVING these!! Thanks for sharing!!
Amber – you’re never going to believe this….(drum roll)…I’ve never had an empanada! I’d like to make one of these pumpkin empanadas my first.
Mmm, as a fellow pumpkin lover, I think I might just have to whip these up for breakfast this weekend!
I did a double take when i saw your tweet…Pumpkin Empanadas…genuis! What a great picture too!
Gimme!!!!
:O…Stunning! You have me thinking all kinds of crazy now darlin’
This is such a cool idea! I want one. THey look fab, and I love the sound of the cinnamon in the dough. Please send one my way!
*kisses* HH
These look and sound delicious! :)
Oh wow, Amber…those look amazing and that pic is delicious!
These looks adorable AND delicious!
Mmm, I’ve made a lot of beef empanadas, but pumpkin? This I HAVE to try.
Pumpkins everywhere now! It must be halloween!
NOOOOOOOOOOOMMMMMMZZZZZ!!! Ok.
1. these sound amazing
2. put anything in an empanda and i will scarf that s*** down! but pumpkin, well, you can put me down for 5.
3. gorgeous photo!
These look awesome! I can’t get enough pumpkin right now!
Terrific empanada idea! It’ good to find a fellow “Southwest” blogger. Congrats on the top nine!
I also thought empanada were savory dish, until my Mexican friend corrected me. These are great for right now and I may use it for my Halloween bash potluck!
Pam
I think these are calling my name! GREAT recipe!
You’re right, who could resist? I made some for the first time last year. I have yet to try the savory kind :)
mickey
Mmm I love empanadas. This would be super cute to have after dinner! :)
My mouth is watering! I spotted a recipe for these and have had them on my mind! Now, I know I really must make them! Thanks for sharing!
Would you believe I’ve never had an empanada?? That needs to change now! They look awesome :)
I couldn’t decide whether to say “You had me at pumpkin” or “You had me at empanada”… Let’s just say I would LOVE these!
I would LOVE to have one of these to start off my day! I had a friend in college that would make some empanadas that were so good! They were filled with a spicy ground beef, raisin mixture:) I’d grab one for breakfast as I headed out the door.
Those empanadas look amazing, I don’t think I have ever made something that actually came out looking that impressive. :p
I’ll have to give it a try but I don’t think it will be as perfect!
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