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golden crimped empanadas with flaky edges in a wide horizontal shot, stacked on a rustic plate with a small bowl of dipping sauce, natural light, shallow depth of field, landscape orientation

Savory Pumpkin Empanadas

Golden pastry pockets filled with savory pumpkin, onion, and a hint of cheese.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 empanadas
Ingredients Method Notes

Ingredients
  

  • 12 empanada wrappers
  • 2 cups pumpkin diced small
  • 1 onion finely chopped
  • 1/2 cup shredded cheese
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 egg beaten for wash

Method
 

  1. Heat the oil and cook the onion until soft, about 5 minutes.
  2. Add the pumpkin, cumin, paprika, and salt and cook 8 minutes until tender, then mash lightly and cool.
  3. Stir the cheese into the cooled filling.
  4. Spoon filling onto each wrapper, fold over, and crimp the edges with a fork.
  5. Brush with egg wash and bake at 400F for 20 to 22 minutes until golden.
  6. Let rest 5 minutes before serving so the filling settles.

Notes

Freeze unbaked empanadas and bake straight from frozen, adding a few extra minutes.