Pumpkin Empanadas

Ingredients:

Dough

2 cups (240 g.) all-purpose flour

4 tsp. granulated sugar

1 tsp. baking powder

1/2 tsp. kosher salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cubed

1/4 cup ice cold water

Filling:

1 1/2 cups canned pumpkin puree

6 Tbsp. dark brown sugar

1 1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/8 tsp. kosher salt

Assembly:

All-purpose flour, for dusting

1 large egg, beaten to blend

1 Tbsp. cold water

1 Tbsp. granulated sugar

Instructions:

Dough:

Step 1: In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Using your fingertips, rub in butter until mixture resembles coarse cornmeal.

Step 2: Sprinkle water over flour mixture. Using a fork, stir until a dough forms. In bowl, gather into a flat disc, cover, and refrigerate at least 1 hour.

Step 3 (Make Ahead): Dough can be made 1 day ahead. Wrap in plastic and keep refrigerated.

Filling:

Step 1: In a small pot, combine pumpkin puree, brown sugar, cinnamon, cloves, and salt. Bring to a simmer over medium heat; reduce heat to medium-low and simmer, stirring and scraping bottom of pot constantly with a spatula, until thickened and jammy, 5 to 7 minutes. Let cool completely.

Step 2 (Make Ahead): Filling can be made 1 day ahead. Let cool, then store in an airtight container and refrigerate.

Assembly:

Step 1: Preheat oven to 375°. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to 1/8" thick. Using a 4" round cutter, cut out rounds, rerolling and cutting if necessary to yield 18.

Step 2: Place 1 generous tablespoon pumpkin filling in the center of each round. Fold over half of round to create a half-moon shape; crimp or seal edges with a fork as desired. Arrange on prepared sheets and refrigerate until cold, about 15 minutes.

Step 3: In a small bowl, whisk egg and water; brush over dough, then turn and brush second side with egg wash. Sprinkle both sides with granulated sugar.

Step 4: Bake empanadas until golden brown and firm to the touch, 20 to 25 minutes. Let cool about 5 minutes before serving.

Yields: 18

Prep Time: 10 mins

Total Time: 1 hr 45 mins’

Recipe from delish.com by Taylor Ann Spencer.