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    Home » Tarts and Pies

    Pumpkin Empanadas

    Published: Nov 23, 2016 · Modified: May 14, 2022 by Marcellina

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    Pumpkin Empanadas are filled with a delicious spicy filling that is hard to resist.

    This pastry is easy to work with and bakes up beautifully crisp. You'll love all the heady aromas of spice that fill your kitchen while these Pumpkin Empanadas bake.

    PIN IT NOW FOR LATER

    Pumpkin Empanadas on cooling rack

    Why does this Italian cook make Pumpkin Empanadas?

    Baking is like a journey, isn't it? You are at the wheel and you can steer it in any direction you choose. That's the best part.It can be a trip to your favourite place, taken in luxury and comfort or it can be an adventure, taking the back roads and visiting the unknown and the unfamiliar. For me, this recipe was the latter. And I didn't think I would like this adventure very much at all!
    Instead, what a revelation! These Pumpkin Empanadas remind me of the spicy filling of Cuccidati, amazing Italian fig cookies. Italians love to shape pastries and pastas into half moons. It's easy and practical so this didn't deviate from my norm too much! In fact, empanadas are like the ricotta
    Pumpkin Empanadas being prepared

    Make the most of Pumpkins while they are around.

    In sunny North Queensland we are enjoying a glut of gorgeous yellow pumpkins. Pumpkins grow so easily in our climate and many local farmers have a pumpkin patch.  Australians are known for their pumpkin recipes. There are

    • pumpkin soups
    • pumpkin scones
    • pumpkin cakes

    But this is not the land of pumpkin pies and  pumpkin empanadas. So I chose to adapt this recipe from A Baker's Odyssey by Greg Patent to make the most of our delicious Australian pumpkins.

    Be sure to also try my delicious Mediterranean lentil soup, it really feeds the soul!

    Pumpkin Empanadas cross section

    Whether you are alongside me here in Australia or in celebrating Thanksgiving in the US or Canada, these Pumpkin Empanadas will be a recipe that you will come back to time and time again. You don't need to just reserve these for special occasions, make a batch and freeze some for later because these Pumpkin Empanadas defrost really well. If you enjoyed this recipe and want more, it's free to subscribe. Just click here and enter your email address.

    Baci,

    Marcellina

    Pumpkin Empanadas on white paper

    Pumpkin Empanada Recipe

    This Pumpkin Empanda Recipe reminds me of everything that is good in a pastry. The pastry is crisp and buttery and the filling is spicy and very autumnal. 
    5 from 1 vote
    Print Pin Rate
    Prep Time: 1 hour 30 minutes
    Cook Time: 45 minutes
    Cooling and resting time: 1 hour 30 minutes
    Total Time: 2 hours 15 minutes
    Servings:20 emapanadas
    Author: Marcellina

    Ingredients

    Filling: can be made the day before

    • 1 kg pumpkin (jap pumpkin or pumpkin of your choice)
    • 1 cinnamon stick
    • 1 cup dark brown sugar (firmly packed)
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 tsp. ground cinnamon
    • ⅛ tsp. ground cloves

    Dough:

    • 3 cups plain flour (plus more as needed)
    • ½ tsp. baking powder
    • ½ tsp. salt
    • 170 g  butter
    • ¼ cup castor sugar
    • ½ tsp. ground cinnamon
    • ¼ tsp. ground cloves
    • 1 egg (large)
    • ½ cup milk (warm)
    • milk for brushing and raw sugar for sprinkling
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    Instructions

    Make the filling: Can be made the day before

    • Cut the (unpeeled) pumpkin into large chunks, remove the seeds and fibres. Place in a microwave safe bow,l add a little water, cover loosely with plastic wrap and microwave for 10 minutes or until tender. Remove from the microwave and allow to cool a little. Or steam if that's what you prefer.
    • Remove the skin. Place the pumpkin to a pot and add the cinnamon stick and sprinkle on the brown sugar and add the salt. Set the pot over a medium heat. Stir to combine, the pumpkin will break up. Allow to come to a simmer. Stir occasionally and cook for 20-30 minutes until the the mixture is thick and the liquid has almost completely absorbed.
    • Remove from heat and discard the cinnamon stick. Add the vanilla, cinnamon and cloves.  Puree in a food processor or with a stick blender. Let it cool completely.

    Make the dough

    • Sift together the flour, baking powder and salt.
    • With a electric mixer (or by hand if you like) beat the butter on medium speed until smooth and creamy, less than a minute. Add the sugar, cinnamon and cloves and beat well.
    • Add the egg and beat for a minute.On low speed mix in the flour in 3 additions alternating with the milk in 2 additions, beginning and ending with flour. Mix only until just combined.
    • If the dough is too dry add a little more milk or if too sticky add a little more flour. Wrap the dough in plastic and let it rest 30 minutes to an hour.
    • Heat the oven to 190C/375F
    • Prepare a couple of large baking trays by lining with baking paper.
    • Roll out the dough and cut circles of your choice. There is no need to flour the surface unless the dough is particularly sticky. I cut circles of about 9cm/3 ½in circles.
    • Place a little of the filling on each circle of dough slightly off center, then fold dough over and press edges with tines of a fork.
    • Transfer to baking sheet, spacing a little apart. Once all the empanadas are on the sheets, brush each one with milk and make a slit with a knife in the tops.
    • Bake until deep golden brown. My smaller ones took only 30 minutes but larger ones could take 40-45 minutes.
    • Cool a little on baking sheets, then transfer to racks to cool completely.

    Notes

    • Pumpkin Empanadas freeze and defrost very well. Be sure to freeze in a well sealed container or plastic bag.

    Nutritional Information Per Serving

    Serving: 0g | Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 178mg | Potassium: 163mg | Fiber: 2g | Sugar: 15g | Vitamin A: 8015IU | Vitamin C: 2.1mg | Calcium: 46mg | Iron: 1.7mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. vanessa varini

      November 29, 2016 at 7:17 pm

      Ciao? Marcellina!? Piacere di conoscerti, sono nuova qui! Che bontà questa ricetta!? Baci!?
      http://gattaracinefila.blogspot.it/

      Reply
    2. I dolci di Grazia

      November 28, 2016 at 7:08 am

      Ciao Marcellina! Complimenti per il blog e saluti dall'Italia.
      Mi sono unita ai tuoi lettori fissi.
      Un abbraccio da Grazia.
      http://idolcidigrazia.blogspot.it

      Reply
    3. Greg Patent

      November 23, 2016 at 7:36 pm

      Your pastries are so beautiful, Marcellina. Wish I could gobble them down right now!

      Reply

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