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Mexican Pumpkin Empanadas
These Pumpkin Hand Pies are sweet pumpkin turnovers that boast a buttery, flaky pastry crust and a sweet, pumpkin pie-like filling. Popular in Mexico for holidays, snacks or desserts and commonly served with a steaming cup of coffee, these empanadas de calabaza or pumpkin empanadas will make the perfect ending to your holiday meal. Simply prepare in advance and serve at room temperature or slightly warmed.
Ingredients
1 can (15 oz.)
GOYA® Organic Pumpkin Puree
1 cone (8 oz.)
GOYA® Brown Sugar Cane – Piloncillo, chopped, or 1 cup packed dark brown sugar
1 tbsp.
butter
1 tbsp.
freshly grated orange zest
1¼ tsp.
ground cinnamon, divided
⅛ tsp.
ground cloves
⅛ tsp.
ground nutmeg
⅛ tsp.
salt
1 tbsp.
sugar
1 pkg. (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
All-purpose flour, for rolling out dough
1
egg, mixed with 2 tsp. water and beaten
Directions
Step 1
In small saucepan over medium heat, add pumpkin puree, brown sugar cane, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved and flavors are evenly distributed, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold.
Step 2
Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
Step 3
On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon about 2 tbsp. cooled pumpkin mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops ofempanadas with beaten eggs; sprinkle with cinnamon sugar.
Step 4
Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes. Serve warm or at room temperature.
New from Goya
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