Description
These sweet baked pumpkin empanadas are made with an easy 3 ingredient filling and a simple homemade empanada dough. They’re inspired by the delicious treat found in Mexican bakeries and make a delicious pumpkin pie-like dessert, breakfast, or snack.
Ingredients
Units
Scale
- 2 (15oz) cans of pumpkin puree
- 1 cup brown sugar
- 2 tsp pumpkin pie spice
- 16 empanada dough discs
- 1 egg + 1 tsp water for the egg wash
Instructions
- Make the filling. In a medium sized mixing bowl combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix to combine.
- Prep your oven & pan. Preheat your oven to 350 ° F / 177 ° C and line a baking sheet with parchment paper.
- Fill & close the empanadas. Add a few tablespoons of the filling to the center of an empanada dough disc & seal. Repeat this until you’ve filled all of the empanada discs or run out of filling.
- Vent, brush with egg wash & bake. Cut a vent in each empanada to ensure they don’t burst while baking. Beat together the egg & water & brush on the outside of the empanadas. Bake for 10-20 minutes, or until golden brown.
Notes
Tip: If the empanadas aren’t sealing well, brush a bit of egg wash in between the seal before crimping shut.