Every family has their Thanksgiving traditions, mainly revolving around food. Thanksgiving just isn’t Thanksgiving without certain dishes. However, that doesn’t mean there isn’t room for something new on your Thanksgiving table this year. We have the perfect recipe to bring fall flavors together with Mexican food: pumpkin empanadas. What says “NH Mexican food” more than turning pumpkin pie into a Mexican-inspired treat?
Bring Mexican food to your Thanksgiving table in NH with this pumpkin empanada recipe.
Pumpkin Empanadas
Ingredients
Pumpkin Filling:
- 2 tablespoons butter
- ¾ cup brown sugar, packed
- One can pumpkin puree (15 ounces)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon each ground cloves and ground nutmeg
Empanada dough:
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening or softened butter
- 2 eggs
- ½ cup milk
- 2 tablespoons sugar
Instructions
Start by making the filling. In a medium-sized saucepan over medium heat, melt the butter and stir in the brown sugar until it dissolves. Add the pumpkin puree and spices, continuing to stir over medium heat for about 10 minutes. If the mixture is still watery, let it cook for a few more minutes. Remove the pan from the heat and let it cool for about 15 minutes. Then put the filling in the fridge to set for at least 30 minutes or overnight.
Next, we make the dough. Combine the flour, baking powder, and salt. Add the shortening or softened butter. The best way to combine the shortening or butter with the dry ingredients is to use your hands. Once combined, add the eggs, milk, and sugar, continuing to work the dough with your hands until everything is well mixed.
Split the dough in half, wrap it in plastic wrap, and refrigerate it for 20 to 30 minutes. Take one half of the dough and form it into 12 to 18 small balls. Preheat the oven to 350º F while you prepare the empanadas. Roll the dough balls into flat circles and spoon a small dollop of filling into the center of each. Wet the edge of the dough circles with water or milk to help them seal. Fold each empanada in half and press the edges together with a fork or your fingers to seal. Brush each empanada with egg white, sprinkle with sugar, and poke with a fork to allow steam to escape while baking.
Place the empanadas on a baking sheet prepared with cooking spray or parchment paper. Bake them for 15 to 20 minutes on the middle rack of the oven. When you see the bottoms of the empanadas start to brown, move the rackto the top position and bake for 5 more minutes. Let the empanadas cool for a few minutes and serve warm!