How to Make Mexican Pumpkin Empanadas from Scratch
Mexican pumpkin empanadas, also known as "empanadas de calabaza," are a delicious and traditional pastry that can be enjoyed any time of the year. With a sweet pumpkin filling enveloped in a flaky dough, these empanadas are perfect for a cozy dessert or snack. In this guide, we'll walk you through the steps to make Mexican pumpkin empanadas from scratch.
Ingredients
To make authentic Mexican pumpkin empanadas, you'll need the following ingredients:
- For the Dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg yolk
- 1/4 cup cold water
- For the Filling:
- 2 cups pumpkin puree (fresh or canned)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until a dough forms. Knead the dough gently for about 5 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Make the Filling
While the dough is chilling, prepare the pumpkin filling. In a medium bowl, combine the pumpkin puree, sugar, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract. Mix well until all ingredients are fully combined. Set aside.
Step 3: Roll Out the Dough
Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
Step 4: Fill the Empanadas
Preheat your oven to 375°F (190°C). Take one dough circle and place about 1-2 tablespoons of the pumpkin filling in the center. Carefully fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork or pinching with your fingers. Repeat this process for the remaining dough and filling.
Step 5: Bake the Empanadas
Arrange the filled empanadas on a baking sheet lined with parchment paper. For extra flavor and shine, brush the tops with an egg wash made from one beaten egg. Bake for 25-30 minutes or until the empanadas are golden brown.
Serving Suggestions
Once baked, let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature. For an extra touch, dust the empanadas with powdered sugar or serve with a scoop of vanilla ice cream for a delightful dessert.
Storing Leftovers
If you have any empanadas left, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can reheat them in the oven to maintain their crispiness.
Making Mexican pumpkin empanadas from scratch is a rewarding and tasty endeavor. Whether you're preparing them for a special occasion or indulging for yourself, these empanadas are sure to impress with their delightful flavor and flaky texture.