PUMPKIN EMPANADAS: How to Make Sweet, Delicious Pumpkin Empanadas from Scratch
These Homemade Pumpkin Empanadas are sweet and delicious, and they're perfect with a hot cup of coffee or a cold glass of milk. If you've never heard of an empanada before, they're basically the Spanish equivalent for the pastry known as a turnover. Whatever you choose to call them, you'll want to make this easy recipe. The video shows you exactly How to Make Pumpkin Empanadas, but you can also read on for the ingredients and instructions.
Pumpkin Empanadas
For the dough:
3 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
1 cup chilled unsalted butter or shortening
1 cup warm water
For the filling:
2 cups pumpkin puree
1/2 cup sugar
1/4 tsp. salt
1 Tbsp. pumpkin spice
1/2 tsp. vanilla extract
For the egg wash:
whisk together 1 egg & 1 Tbsp. milk or water
First make the dough. Put all the dry ingredients into a large mixing bowl and mix. Add the chilled butter and use a pastry blender or fork to incorporate it into the flour mixture. Begin adding the water a little at a time. (You may not need it all.) Knead with hands. When dough sticks together nicely, form into a ball, cover with plastic wrap, and chill in refrigerator a minimum of 30 minutes.
For the filling, mix together pumpkin puree, sugar, salt, pumpkin spice, and vanilla extract in large mixing bowl. Mix until well blended and set aside..
When ready to make the empanadas, lightly flour a flat surface. Take dough and form it into balls a little larger than a golf ball. Roll out. Place 2 Tbsp. of pumpkin mixture just slightly off center of your rolled out dough. Use a knife to create heat vents on the other side of the dough. Fold over, and trim edges with knife to form a half circle. Use fork tip to seal the ends, and carefully place on a greased baking sheet. Continue making empanadas one at a time. (Leftover dough can be re-rolled.) When you have a full tray, lightly brush tops of empanadas with egg wash and bake at 350º for 25 minutes, or until golden brown. Let cool before eating.
*This recipe makes 12-15 empanadas
Should you want to make your own pumpkin puree from a fresh pumpkin, just break open or cut your pumpkin in half, remove stem, seeds, and string/pulp. Lightly drizzle olive oil over pumpkin and place onto baking sheet, shell side up. Cover with foil and bake at 400º for 30-40 minutes (depending on size), or until flesh of pumpkin is soft. Take out of oven, let cool, and with a large spoon, remove pumpkin flesh, placing it into a food processor or blender. Blend until smooth. Consistency will be more runny than canned pumpkin puree, so you'll need to drain the excess liquid. A good way to do this is with cheese cloth. Line a large sieve with at least two layers of cheese cloth, pour in pumpkin puree, and let drain into a larger bowl or sink. And that's it! Pumpkin puree is so much better when it's fresh!
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Pumpkin Empanadas | EASY RECIPE
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Sweet Potato and Pumpkin EMPANADA mexicana / Deliciosa receta de empanada de camote y calabaza
This delicious empanada recipe has only 3 ingredients for the dough plus the filling. It is very easy to prepare and delicious.
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How to Make Pumpkin Empanadas | Empanadas Recipe | The Sweetest Journey
Learn to make pumpkin empanadas from scratch and using real pumpkin. Bake a sweet, warm snack or dessert for this Fall season!
For a full copy of the recipe, please visit my blog:
Ingredients:
3 Cups of All Purpose Flour
1/4 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1 Teaspoon of Cinnamon Powder
1/2 Teaspoon of Salt
Grated Zest of 1 Lemon or Lime
1 Cup of Sugar
12 Tablespoons of Butter, Softened
1 Egg
3 ounces of Cream Cheese, Softened
2 Tablespoons of Buttermilk
1 Teaspoon of Vanilla Extract
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Abuela Cooks: Empanadas
ALBUQUERQUE, N.M. — In this week's Abuela Cooks segment, StuffedLust Sopapilla Company is cooking up some empanadas.
KOB 4's Casey Messer learned how to the New Mexican classic: empanadas.
Watch the full video for more and find the recipe below.
INGREDIENTS
3 cups flour
1/2 cup lard
1/2 teaspoon salt
RECIPE
Warm water until the dough forms about a cup. Work into a dough ball.
Roll out and fill with desired filling. Bake at 350 until golden brown.
Soft Pumpkin Empanadas Recipe | Simply Mamá Cooks | Pan Dulce Recipe
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⭐️Original Soft Pumpkin Empanadas Recipe
INGREDIENTS
2 1/3 cup (300 g) All purpose flour
7 Tbsp (98g) softened unsalted butter
1 1/2 tsp (4 g) active dry yeast
1 1/2 tsp (4 g) ground cinnamon
1/4 tsp salt
1/3 cup (60 g) sugar
2/3 cup (160 mL) warm milk
FILLING INGREDIENTS
15 oz (425 g) pumpkin puree
3/4 cup (150 g) piloncillo or dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 of a vanilla bean pod (or 2 tsp vanilla extract)
INSTRUCTIONS
- In a small pot on a low heat add pumpkin puree, piloncillo, vanilla bean caviar and scraped vanilla bean pod, salt, ground cinnamon and combine well
- Once filling mixture is bubbling and gently simmering, cover with a lid and simmer on a low heat for 20 minutes
- Be sure to stir through out simmer time
- Once pumpkin filling is thick and paste like, remove from heat and cool completely
DOUGH
- In a large bowl add flour, sugar, yeast, salt, ground cinnamon, softened butter, warm milk and combine with clean hands
- Mix and combine in bowl until a dough ball forms
- Then place on clean work surface and knead for five minutes
- Now divide dough in to 12 to 14 dough balls
- Use extra flour for dusting work surface and rolling pin
- Roll out dough ball in to a flat disc and add 1 to 1 1/2 Tbsp of cooled pumpkin filling to the center
- fold over the dough encasing the filling and firmly press edges to seal the empanada
- Place on a large baking sheet lined with parchment paper
- Continue the process until all empanadas are done
- Cover empanadas with cling wrap and allow them to rest for 30 minutes
- Bake in a preheated oven at 350 ºF / 176 ºC for 18 to 20 minutes
- Remove baked empanadas from oven and cool for 15 minutes
NOTE: This recipe easily makes a dozen regular sized empanadas. Completely cool and store for up to 3 days. They are best eaten with in 48 hours.
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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