Pumpkin Empanadas

Ingredients and Weight:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water
• 1 large pumpkin, peeled, seeded, and roasted until tender (about 2 pounds)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup sour cream
• 1 egg yolk, beaten with 1 tablespoon water

Preparation Time:

1 hour

Cooking Time:

30-40 minutes

Difficulty Level:

2 (easy-moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. To make the dough, combine the flour and salt in a large bowl. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. While the dough chills, prepare the pumpkin filling. Mash the roasted pumpkin in a large bowl. Stir in the sugar, cinnamon, ginger, nutmeg, and sour cream until well combined.
6. On a lightly floured surface, roll out the dough to a 12-inch circle. Spread the pumpkin filling evenly over the dough, leaving a 1-inch border around the edges.
7. Fold the edges of the dough over the filling, pleating them as you go. Brush the top of the empanadas with the egg wash.
8. Transfer the empanadas to a baking sheet lined with parchment paper and bake for 30-40 minutes, or until golden brown.
9. Let the empanadas cool slightly before serving.

Nutritional Information:

Per serving (1 empanada):

• Calories: 250
• Fat: 13g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 200mg
• Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugar: 15g
• Protein: 5g

Dish Characteristics:

• Crispy, flaky crust
• Savory and sweet pumpkin filling
• Golden brown color
• Pleated edges
• Mexican-inspired flavors

User Comments:

• "These empanadas were a hit at my dinner party! The pumpkin filling was delicious and the crust was perfectly crisp." - Sarah
• "I love the combination of pumpkin and spices. These empanadas are a great way to enjoy the flavors of fall." - John
• "These were so easy to make and they turned out so well. I will definitely be making them again." - Mary

Special Precautions and Tips:

• To roast the pumpkin, cut it in half and remove the seeds. Place the pumpkin halves cut-side up on a baking sheet and roast in a preheated oven at 400°F for 45-60 minutes, or until tender.
• If you don't have sour cream, you can use Greek yogurt instead.
• You can also add other spices to the pumpkin filling, such as allspice or cloves.
• Let the empanadas cool slightly before eating to prevent the filling from splattering.