Mexican Pumpkin Empanadas

Mexican Pumpkin Empanadas

36
Esther Saunders 6

"My take on a traditional pumpkin empanada! Adjust all spices to your taste."
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Ingredients

1 h servings 384 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, 1/3 cup of sugar, and 1 1/2 teaspoons of salt together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  3. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  4. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Reviews

36
  1. 41 Ratings

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Most helpful positive review

A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instea...

Most helpful critical review

This recipe is a good base to start from, but I reccomend several changes. First, it is much easier to use pre-made dough or a pie crust. Second, try mixing more cinnamon and some nutmeg into ...

A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instea...

I've wanted to try making empanadas for a long time but my grandmother passed away before I was interested in learning how to make them. This recipe was easy & came out great! I added cinnamon...

I added some ground cinnamon to the flour mixture like a couple of other reviewers, 5 tsp. of it. I used butter instead of shortening and I used 4 cups of sweet potato that I wanted to use up, i...

There's a reason there's a dough recipe here people; it's not just a pie crust. The dough is much more spongy and sweet than pie crust, so no wonder those who use premade crusts are returning l...

Used pre-made refrigerated pie crust. Dusted with powdered sugar.

Basic but delicious recipe. I decided to add some ground cinnamon into the dough for a bit more color/flavor and they came out great, my friends and family ate them all within 2 days.

This recipe is a good base to start from, but I reccomend several changes. First, it is much easier to use pre-made dough or a pie crust. Second, try mixing more cinnamon and some nutmeg into ...

Delicious! Since moving from CA to the midwest we miss our local mexican bakery and have been trying to find a recipe that is similiar to the pumpkin empanadas we would order by the dozen. This...

The dough recipe is perfect, I've had trouble with it before with different recipes in the past. I would also like to remind people to add the baking powder just as others have mentioned in thei...