Pumpkin Empanadas (Mini Hand Pies) (Print version)
Flaky mini pumpkin empanadas filled with thick cinnamon-spiced pumpkin and baked until golden.
# Ingredients:
For the pumpkin filling
01 -
1 1/2 cups (370 g) plain pumpkin puree
02 -
1/2 cup (105 g) packed brown sugar
03 -
2 tablespoons unsalted butter
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground ginger
06 -
1/8 teaspoon ground nutmeg
07 -
1/8 teaspoon ground cloves
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon cornstarch
10 -
1/4 teaspoon fine salt
For the dough
11 -
2 1/2 cups (315 g) all-purpose flour, plus more for rolling
12 -
2 tablespoons granulated sugar
13 -
1/2 teaspoon fine salt
14 -
1 cup (226 g) cold unsalted butter, cubed
15 -
1 large egg
16 -
1/3 cup (80 ml) cold milk, plus 1 tablespoon more if needed
For finishing
17 -
1 large egg beaten with 1 tablespoon milk
18 -
2 tablespoons granulated sugar
19 -
1/2 teaspoon ground cinnamon
# Instructions:
01 -
Combine pumpkin puree, brown sugar, butter, cinnamon, ginger, nutmeg, cloves, vanilla, cornstarch, and salt in a saucepan. Cook over medium-low heat for 6-8 minutes, stirring often, until thick and glossy. Cool completely.
02 -
Whisk flour, sugar, and salt in a large bowl. Cut in the cold butter until the pieces are pea-sized. Stir in the egg and milk until a shaggy dough forms, adding 1 tablespoon more milk only if needed.
03 -
Divide the dough in half, shape into disks, wrap, and refrigerate for at least 30 minutes. Heat the oven to 375°F and line two baking sheets with parchment.
04 -
Roll one disk on a lightly floured surface to about 1/8 inch thick. Cut 4-inch rounds, rerolling scraps as needed. Repeat with the second disk.
05 -
Place about 1 tablespoon cooled pumpkin filling on one half of each round. Fold over, press the edges to seal, then crimp firmly with a fork. Cut a tiny steam vent in the top of each empanada.
06 -
Brush with egg wash and sprinkle with cinnamon sugar. Bake for 20-24 minutes, rotating the pans once, until puffed and golden brown. Cool for 10 minutes before serving.
# Good to know:
01 -
Makes about 18 mini hand pies using a 4-inch cutter.
02 -
Filling and dough can both be made 1 day ahead.
03 -
Best served warm or at room temperature.