Bite-sized pumpkin pies wrapped in a flaky crust…these empanadas are fun to make and taste delicious.
Pumpkin Pie Empanadas
Ingredients
Crust:
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons butter
- 2 eggs
- 1/2 cup milk
Filling:
- 15-16 oz. can or carton Farmer's Market Pumpkin
- 1 cup brown sugar
- 3/4 cup chopped walnuts
- 1/2 cup chopped almonds
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 pinch nutmeg
Instructions
Crust:
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Sift together the flour, baking powder, and salt. Cut in butter with a pastry knife or your hands until mixture resembles cornmeal. Beat eggs in separate bowl with the milk. Add to flour mixture, using your hands to combine. Form dough into a ball, cover in plastic wrap, and chill in the refrigerator for 1 hour.
Filling:
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Stir the pumpkin, brown sugar, walnuts, almonds, and spices together in a medium bowl.
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Preheat oven to 400ºF. Divide dough into 16 equal portions. On lightly floured surface, roll each piece into a 6-inch circle. Place about 2-3 tablespoons of pumpkin filling on each. Moisten edges with a little water, fold in half, and press edges down with a fork. Brush tops with milk and sprinkle with sugar. Place on an ungreased baking sheet and bake for 15 minutes or until golden brown.