1. Make the Dough

1. Mix Dry Ingredients – In a large bowl, whisk flour, sugar, and salt until evenly combined.
2. Cut in Butter – Use a pastry cutter (or hands) to mix in cold butter until the mixture resembles coarse crumbs.
3. Incorporate Wet Ingredients – Add the egg, vanilla, and milk, stirring until the dough starts to come together.
4. Knead & Chill – Gently knead for 1-2 minutes, then wrap in plastic wrap and refrigerate for 30 minutes.

✅ Pro Tip: Chilling the dough helps prevent shrinkage when baking and enhances the flaky texture.

2. Prepare the Pumpkin Filling

1. Cook the Pumpkin Mixture – In a saucepan, combine pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves.
2. Simmer Until Thickened – Stir continuously over medium heat for 5-7 minutes until the mixture darkens and thickens.
3. Cool Before Filling – Let the mixture cool completely before using.

✅ Pro Tip: If the filling is too runny, simmer for a few extra minutes to evaporate excess moisture.

3. Assemble the Empanadas

1. Roll Out the Dough – Lightly flour a surface and roll out dough to ¼-inch thick.
2. Cut Circles – Use a 3-4 inch round cutter (or an inverted glass) to cut dough circles.
3. Fill & Fold – Add 1-2 tablespoons of pumpkin filling to each dough circle. Fold over and press edges together.
4. Seal & Crimp – Use a fork (or a decorative twist method) to seal the edges.
5. Apply Egg Wash – Lightly brush with a beaten egg for a golden finish.

4. Bake or Fry the Empanadas?

You can choose to bake or fry your pumpkin empanadas depending on your texture preference.

Baking Instructions (Healthier Option)

1. Preheat oven to 375°F (190°C).
2. Arrange empanadas on a parchment-lined baking sheet, 1 inch apart.
3. Brush with egg wash for a shiny, golden crust.
4. Bake for 20-25 minutes, until golden brown.

✔️ Lighter and crisp
✔️ Mess-free & easy batch cooking
✔️ Lower in fat & calories