Empanadas de Calabaza
Delightful Mexican pumpkin turnovers with a flaky crust and rich pumpkin filling, perfect for any occasion.
Ingredients
Filling
- 2 cups pumpkin puree
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Dough
- 1 package refrigerated pie crusts or homemade dough
- 1 egg for egg wash
- 1 tablespoon water for egg wash
Optional Toppings
- Powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, cloves, cornstarch, and vanilla extract until well combined.
- Unroll the refrigerated pie crusts or prepare your homemade dough. Cut each crust into circles about 5-6 inches in diameter.
- Place about 2 tablespoons of the pumpkin filling in the center of each circle.
- Fold the crust over to create a half-moon shape. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Baking
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the tops of the turnovers with the egg wash to give them a golden-brown finish.
- Place the turnovers on the prepared baking sheet and bake for about 20-25 minutes or until golden brown and flaky.
- Once baked, let cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.
Notes
These turnovers can be served with whipped cream, ice cream, or a fruit compote. For a richer flavor, consider adding cream cheese or nuts to the filling. Refrigerate assembled turnovers for about 30 minutes before baking for a better shape.