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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Pumpkin Curry Empanadas

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.

Sunset OCTOBER 2012

  • Yield: Makes 20
  • Total:1 Hour, 15 Minutes

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

Preparation

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.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Note: Nutritional analysis is per empanada.

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 55%
  • Protein: 2.7g
  • Fat: 11g
  • Saturated fat: 6.1g
  • Carbohydrate: 18g
  • Fiber: 0.9g
  • Sodium: 117mg
  • Cholesterol: 34mg
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Pumpkin Curry Empanadas recipe

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