Save to Pinterest Golden, flaky pastry filled with sweet roasted pumpkin and spicy chorizo, these empanadas are a festive treat perfect for appetizers or a savory snack.
I always enjoy making these empanadas for parties because they’re easy to share and everyone loves the unique pumpkin and chorizo filling.
Ingredients
- Dough: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and diced, 1 large egg, 1/3 cup (80 ml) cold water, 1 teaspoon white vinegar
- Filling: 1 cup (200 g) peeled, diced pumpkin, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon chili flakes (optional), Salt and pepper, to taste, 4 oz (115 g) chorizo sausage, casing removed, finely chopped, 1 small onion, finely diced, 2 cloves garlic, minced, 1/4 cup (15 g) fresh cilantro, chopped
- Assembly: 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Pumpkin:
- Toss pumpkin with olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Spread on the baking sheet and roast for 18–20 minutes until tender. Cool slightly, then mash lightly with a fork.
- Make Dough:
- Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk egg, water, and vinegar in a small bowl and add to flour mixture. Stir until just combined. Knead briefly, shape into a disk, wrap in plastic, and chill for 20 minutes.
- Cook Chorizo Mix:
- Cook chorizo in a skillet over medium heat for 3–4 minutes until browned. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Remove from heat and combine with roasted pumpkin and chopped cilantro. Let cool to room temperature.
- Prepare Dough Circles:
- Roll dough on floured surface to 1/8-inch (3 mm) thickness. Cut into 5-inch (12 cm) circles.
- Fill and Seal:
- Place 2 tablespoons of filling in center of each circle. Fold dough over to form half-moon, pressing edges to seal. Crimp with a fork.
- Brush and Bake:
- Transfer empanadas to baking sheet. Brush tops with beaten egg. Bake 18–20 minutes until golden brown. Cool slightly before serving.
Save to Pinterest This recipe always brings my family together, especially during holidays when everyone looks forward to these warm empanadas fresh from the oven.
Required Tools
Large mixing bowl, rolling pin, baking sheet, skillet, fork, pastry brush
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Chorizo may contain additional allergens; check labels if sensitive.
Nutritional Information
Per empanada: Calories 205, Total Fat 10 g, Carbohydrates 22 g, Protein 6 g
Save to Pinterest These empanadas are best enjoyed warm, straight from the oven, paired with your favorite dip.
Common Recipe Questions
- → What spices enhance the pumpkin filling?
Smoked paprika, ground cumin, ground cinnamon, and optional chili flakes add warmth and depth to the roasted pumpkin filling.
- → Can I substitute sweet potato for pumpkin?
Yes, sweet potato can replace pumpkin for a similar texture and sweetness in the filling.
- → How should the dough be prepared for flaky results?
Cut cold butter into flour until coarse crumbs form, add wet ingredients gently, knead briefly, and chill the dough before rolling.
- → What is the best way to seal the empanadas?
Fold dough over the filling to form a half-moon and press edges firmly, then crimp with a fork to ensure they hold during baking.
- → How can I make a vegetarian version of this dish?
Omit the chorizo and consider adding sautéed mushrooms to maintain a savory, satisfying filling.
- → What dipping options complement these empanadas?
Tangy yogurt-based or creamy avocado dips pair well, balancing the spices and richness.