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.
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
Cilantro Mint Dipping Sauce (see sunset.com) or other chutney
How to Make It
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.
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.
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.
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.
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.
Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
Bake until golden brown, 15 to 20 minutes. Serve with chutney.
Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.