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Pumpkin Empanadas Mini Hand Pies.

Introduction

Welcome to the delicious world of Pumpkin Empanadas Mini Hand Pies! This mouthwatering treat combines the rich flavors of pumpkin with a flaky pastry crust, creating a delightful dessert or snack that is perfect for any occasion. Whether you’re hosting a fall gathering or simply craving a sweet treat, these mini hand pies are sure to satisfy your taste buds. In this article, we will take you through the process of making these delectable pumpkin empanadas, providing you with a step-by-step guide and some helpful tips along the way. So, let’s dive in and discover the magic of these delightful pumpkin-filled pastries!

Pumpkin Empanadas Mini Hand Pies.

Ingredients

Before we begin, let’s gather all the ingredients we’ll need:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 1/2 cup cold unsalted butter, cut into small cubes

– 1/4 cup cold water

– 1 cup canned pumpkin puree

– 1/2 cup granulated sugar

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground cloves

– 1/4 teaspoon ground ginger

– 1/4 teaspoon vanilla extract

– 1 egg, beaten (for egg wash)

– Powdered sugar, for dusting (optional)

Steps

Now that we have our ingredients ready, let’s move on to the step-by-step process of making these delightful pumpkin empanadas mini hand pies:

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

2. Gradually add the cold water to the flour mixture, a tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

3. Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

4. In a separate mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and vanilla extract. Mix until well combined.

5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

6. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles from the dough.

7. Spoon a small amount of the pumpkin filling onto one half of each dough circle, leaving a small border around the edges.

8. Fold the other half of the dough circle over the filling and press the edges together to seal. You can use a fork to create a decorative edge.

9. Place the filled empanadas onto the prepared baking sheet. Brush the tops with beaten egg wash to give them a beautiful golden color.

10. Bake in the preheated oven for about 15-20 minutes, or until the empanadas are golden brown.

11. Remove from the oven and allow them to cool for a few minutes. Dust with powdered sugar, if desired, before serving.

Variations

While the classic pumpkin empanadas mini hand pies are absolutely delicious on their own, you can also experiment with some variations to add your own personal touch. Here are a few ideas:

1. Add a handful of chopped pecans or walnuts to the pumpkin filling for an added crunch.

2. Sprinkle some cinnamon sugar on top of the empanadas before baking for an extra touch of sweetness.

3. Drizzle a simple glaze made with powdered sugar and milk over the cooled empanadas for a beautiful presentation.

Feel free to get creative and tailor these mini hand pies to your taste preferences!

Tips

Here are some helpful tips to ensure your pumpkin empanadas mini hand pies turn out perfectly:

1. Make sure the butter is cold when incorporating it into the flour. This will help create a flaky crust.

2. Do not overmix the dough. Mixing until the ingredients come together is enough to avoid a tough crust.

3. Chill the dough before rolling it out. This will make it easier to handle and prevent it from becoming too sticky.

4. When spooning the pumpkin filling onto the dough circles, make sure not to overfill them to avoid any leakage during baking.

5. Brushing the empanadas with egg wash before baking will give them a beautiful golden color and a glossy finish.

6. Allow the empanadas to cool for a few minutes before serving. This will prevent any burns and allow the filling to set.

Conclusion

There you have it – a delightful recipe for Pumpkin Empanadas Mini Hand Pies! These tasty treats are perfect for satisfying your pumpkin cravings and are sure to impress your friends and family. With their flaky crust and creamy pumpkin filling, they are a true delight for the taste buds. So, why not give this recipe a try and enjoy the wonderful flavors of fall in a bite-sized treat?

FAQs

Q: Can I use homemade pumpkin puree instead of canned?

A: Absolutely! Homemade pumpkin puree can add a fresh and authentic touch to your empanadas.

Q: Can I freeze the empanadas?

A: Yes, you can freeze the unbaked empanadas for up to three months. Just make sure to seal them well in an airtight container or freezer bag.

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough in advance and refrigerate it for up to two days. Simply let it come to room temperature before rolling it out.

Q: Can I use a different type of pastry for the empanadas?

A: While the recipe calls for a flaky pastry crust, you can experiment with other types of dough, such as a sweet shortcrust or puff pastry, to create different variations.

Q: Can I add other spices to the pumpkin filling?

A: Absolutely! Feel free to add your favorite spices, such as ginger or allspice, to the pumpkin filling to enhance the flavor profile.

Q: Can I serve the empanadas with a dipping sauce?

A: Yes, you can serve the empanadas with a variety of dipping sauces, such as caramel sauce, chocolate ganache, or even whipped cream.

Q: How long do the empanadas stay fresh?

A: The empanadas are best enjoyed fresh on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to two days.

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