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Pumpkin Curry Empanadas

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr, 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.

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
  • 1 small onion, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4 cup currants, softened 10 minutes in hot water to cover
  • Easiest Pie Dough or 3 sheets frozen store-bought pie dough
  • 1 large egg, slightly beaten
  • Cilantro Mint Dipping Sauce (see sunset.com) or other chutney

Nutrition Information

  • calories 180
  • caloriesfromfat 55 %
  • protein 2.7 g
  • fat 11 g
  • satfat 6.1 g
  • carbohydrate 18 g
  • fiber 0.9 g
  • sodium 117 mg
  • cholesterol 34 mg

How to Make It

  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.

  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.

  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.

  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.

  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.

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

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

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

  9. Note: Nutritional analysis is per empanada.