Description
Mini Pumpkin Empanadas are delightful pastries filled with a spiced pumpkin mixture, perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 package of empanada dough discs
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until well combined.
- Take an empanada dough disc and place a spoonful of the pumpkin mixture in the center.
- Fold the dough over to create a half-moon shape and press the edges to seal.
- Brush the tops with beaten egg for a golden finish.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- For a richer flavor, add a pinch of cloves to the filling.
- These empanadas can be made ahead of time and frozen before baking.
- Serve warm for the best taste.
Nutrition
- Serving Size: 1 empanada
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg