RECIPE
12 INGREDIENTS10 STEPS1HR 30MIN

Soft Pumpkin Empanadas

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Simply Mamá Cooks
I'm just a homecook that enjoys vlogging recipes and life with my little fusion family. You will find all types of recipes here. Happy Cooking!
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A delicious soft empanada with a sweet pumpkin filling.

1HR 30MIN

Total Cooking Time

12

Ingredients
Simply Mamá Cooks
I'm just a homecook that enjoys vlogging recipes and life with my little fusion family. You will find all types of recipes here. Happy Cooking!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Dough
1/2 Tbsp
Active Dry Yeast
1/2 Tbsp
Ground Cinnamon
1/4 tsp
2/3 cup
Warm Milk
Filling
3/4 cup
Dark Brown Sugar
Brown Cane Sugar
1/2 tsp
Ground Cinnamon
1 pinch
1/2
Vanilla Bean Pod
2 tsp Vanilla Extract
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Directions

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Step 1
In a small pot on a low heat add 100% Pumpkin Purée (1 can) , Dark Brown Sugar (3/4 cup) , vanilla bean caviar and scraped Vanilla Bean Pod (1/2) , Salt (1 pinch) , and Ground Cinnamon (1/2 tsp) and combine well.
Step 2
Once filling mixture is bubbling and gently simmering, cover with a lid and simmer on a low heat for 20 minutes. Be sure to stir throughout simmer time.
Step 3
Once pumpkin filling is thick and paste like, remove from heat and cool completely.
Step 4
In a large bowl add All-Purpose Flour (2 1/3 cups) , Granulated Sugar (1/3 cup) , Active Dry Yeast (1/2 Tbsp) , Salt (1/4 tsp) , Ground Cinnamon (1/2 Tbsp) , Unsalted Butter (1/2 cup) , Milk (2/3 cup) and combine with clean hands. Mix and combine in a bowl until a dough ball forms.
Step 5
Place on clean work surface and knead for five minutes, then divide the dough into 12 to 14 balls.
Step 6
Use extra flour for dusting work surface and rolling pin. Roll out dough ball in to a flat disc and add 1 to 1 1/2 Tbsp of cooled pumpkin filling to the center. Fold over the dough encasing the filling and firmly press edges to seal the empanada.
Step 7
Place on a large baking sheet lined with parchment paper. Continue the process until all empanadas are done. Cover empanadas with cling wrap and allow them to rest for 30 minutes.
Step 8
Preheat your oven to 350 degrees F (176 degrees C).
Step 9
Bake in the preheated oven for 18 to 20 minutes.
Step 10
Remove baked empanadas from oven and cool for 15 minutes. Cool completely to store, they will keep for up to 3 days. They are best eaten within 48 hours.

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