These pumpkin empanadas are made with a simple sweet dough stuffed with spiced pumpkin filling for a tasty Mexican snack or breakfast on the go.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
384 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Step 2
Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
Step 3
Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
Step 4
Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.
Step 5
Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
Step 6
Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes.
