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5 from 1 vote

Easy Pumpkin Empanadas Recipe: Baked Empanadas!

If you are looking for a delicious dinner, snack, or treat, then these pumpkin empanadas are perfect. They are ready in no time and are such a delicious flavor that you will no doubt be going back for seconds.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, lunch, Snack
Cuisine: Latin American
Diet: Gluten Free, Vegetarian
Servings: 8 Empanadas
Calories: 284kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 Food Processor for the crust
  • 1 pan for frying onions
  • 1 Tortilla Press to make the empanada discs

Ingredients

  • 1 ½ Cup Flour Gluten Free Cup4Cup Flour
  • 8 tablespoon Butter For dough
  • 2 Eggs 1 for the dough, 1 for egg wash
  • 1 Cup Pumpkin Puree
  • 1 Large Onion
  • 2 tablespoon Oil like canola or vegetable
  • 2 tablespoon Ras Al Hanout
  • ½ Cup Gruyere Cheese

Instructions

  • Set oven to 350°F
  • First make your pie dough: if you are making homemade empanada dough and want to use my recipe, use my gluten free pastry dough recipe. Put the ingredients in the bowl of a food processor and pulse until it comes together. Set it aside.
  • Make the pumpkin empanada filling: slice up your onions and place them either in a pot or a large frying pan along with some oil. Cook them down on a medium heat for 30ish minutes. They will be a nice golden brown color when ready. Meanwhile, place the pumpkin puree into a large bowl, add the spices, and mix together. Set aside.
  • Bring them together: in a tortilla press (or between two pieces of parchment paper) place a ball of the empanada dough. If using a tortilla press, place between the pieces of parchment, and then into the press. Push down and get it to the thickness you desire. If using a rolling pin, roll it out to the thickness you like. Place some of the onion along the center of each of the  empanada discs, followed by a scoop of the filling, and then top with cheese. Fold it over and use a fork to press the edges together to seal edges. Place them on a cookie sheet that is lined with a baking mat or parchment paper.
  • Cover in egg wash: In a bowl, crack an egg and whisk. Using a pastry brush, brush egg wash on the empanadas. Place into the oven and bake for 25-30 minutes. Check to see how golden they are at 25 minutes. Baking time is up to 30 minutes.  

Notes

See notes about storage in the post.

Nutrition

Calories: 284kcal | Carbohydrates: 22g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 167mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5254IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg