Name: Easy Pumpkin Empanadas Recipe: Baked Empanadas!
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Latin American
Ingredients: 1 1/2 Cup Flour (Gluten Free Cup4Cup Flour); 8 Tbsp Butter (For dough); 2 Eggs (1 for the dough, 1 for egg wash); 1 Cup Pumpkin Puree; 1 Large Onion; 2 Tbsp Oil (like canola or vegetable ); 2 Tbsp Ras Al Hanout; 1/2 Cup Gruyere Cheese

Description

If you are looking for a delicious dinner, snack, or treat, then these pumpkin empanadas are perfect. They are ready in no time and are such a delicious flavor that you will no doubt be going back for seconds.

Ingredients

Units Scale

1 1/2 cup Flour (Gluten Free Cup4Cup Flour)
8 Tbsp Butter (For dough)
2 Eggs (1 for the dough, 1 for egg wash)
1 cup Pumpkin Puree
1 Large Onion
2 Tbsp Oil (like canola or vegetable )
2 Tbsp Ras Al Hanout
1/2 cup Gruyere Cheese

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Instructions

Set oven to 350°F
First make your pie dough: if you are making homemade empanada dough and want to use my recipe, use my gluten free pastry dough recipe. Put the ingredients in the bowl of a food processor and pulse until it comes together. Set it aside.
Make the pumpkin empanada filling: slice up your onions and place them either in a pot or a large frying pan along with some oil. Cook them down on a medium heat for 30ish minutes. They will be a nice golden brown color when ready. Meanwhile, place the pumpkin puree into a large bowl, add the spices, and mix together. Set aside.
Bring them together: in a tortilla press (or between two pieces of parchment paper) place a ball of the empanada dough. If using a tortilla press, place between the pieces of parchment, and then into the press. Push down and get it to the thickness you desire. If using a rolling pin, roll it out to the thickness you like. Place some of the onion along the center of each of the empanada discs, followed by a scoop of the filling, and then top with cheese. Fold it over and use a fork to press the edges together to seal edges. Place them on a cookie sheet that is lined with a baking mat or parchment paper.
Cover in egg wash: In a bowl, crack an egg and whisk. Using a pastry brush, brush egg wash on the empanadas. Place into the oven and bake for 25-30 minutes. Check to see how golden they are at 25 minutes. Baking time is up to 30 minutes.

Notes

See notes about storage in the post.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner, lunch, Snack
Cuisine: Latin American

Nutrition

Calories: 284
Sugar: 2
Sodium: 167
Fat: 19
Saturated Fat: 9
Carbohydrates: 22
Fiber: 2
Protein: 7
Cholesterol: 80