Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
1 Hour 15 Mins
Yield
Makes 20

These handheld savory pies are perfect for a party, with your favorite chutney on the side. Empanadas get their name from the Spanish word empanar, "to bake in pastry." We've used pie dough for a more delicate, buttery crust.

How to Make It

Step 1

Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.

Step 2

Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.

Step 3

Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.

Step 4

Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.

Step 5

Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.

Step 6

Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.

Step 7

Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Step 8

Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Step 9

Note: Nutritional analysis is per empanada.

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