# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 teaspoon white vinegar
→ Filling
07 - 1 cup peeled, diced pumpkin
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon chili flakes, optional
13 - Salt and pepper, to taste
14 - 4 oz chorizo sausage, casing removed, finely chopped
15 - 1 small onion, finely diced
16 - 2 cloves garlic, minced
17 - 1/4 cup fresh cilantro, chopped
→ Assembly
18 - 1 large egg, beaten (for egg wash)
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin with olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Spread on the baking sheet and roast for 18 to 20 minutes until tender. Cool slightly, then mash lightly with a fork.
03 - In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, water, and vinegar. Add to flour mixture and stir until just combined. Knead briefly, shape into a disk, wrap in plastic, and chill for 20 minutes.
04 - Heat skillet over medium. Cook chorizo until beginning to brown, about 3 to 4 minutes. Add onion and cook until soft, about 3 minutes. Add garlic and cook one minute more. Remove from heat and combine with roasted pumpkin and chopped cilantro. Let cool to room temperature.
05 - On a floured surface, roll dough to approx. 1/8-inch thickness. Cut into 5-inch circles.
06 - Place 2 tablespoons of filling in center of each dough circle. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork.
07 - Transfer empanadas to baking sheet. Brush tops with beaten egg. Bake for 18 to 20 minutes until golden brown. Cool slightly before serving.
