Pumpkin Apple Empanadas
Empanadas de Calabaza y Manzana
Recipe Yield
44 empanadas approximately
Cooking time
1 hour
Rate this recipe
Ingredients
Pumpkin Apple Filling:
- 2 piloncillo cones (16 ounces) or 2 cups brown sugar
- 1 cup water
- Juice of an orange (about ½ cup)
- 1 2-inch piece of canela or true cinnamon stick
- 2 whole cloves stems discarded
- 1½ pounds (3 to 4) Granny Smith apples peeled and cut into small dice
- Juice of 2 limes (about ¼ cup)
- 1 teaspoon vanilla extract
- 1 15oz. can pumpkin puree or see note to make your own
- ½ cup finely chopped pecans
Empanada Dough:
- 2.2 pounds (about 8 cups) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups vegetable shortening or lard
- 1 cup sugar
- 1½ cups whole milk
- 3 large eggs divided
To Prepare
To make the pumpkin apple filling:
- Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
- Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.
To make the empanada dough:
- In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
- Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
- Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
- One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
- Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
- You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.
Note:
- If you want to make your own pumpkin puree, halve a 2½ - 3 pound pumpkin and remove the seeds and strings. Place the pumpkin halves skin side up on a small baking sheet. Roast in a 375°F oven 45-60 minutes until completely cooked, lightly golden brown and fork tender. Once cool enough to handle, scoop the flesh into a bowl. While still hot or warm, completely mash with a fork or potato masher until it’s as smooth as you can get it.
Comments
34comments inPumpkin Apple Empanadas
Laurie Luedeke
Dec 06
Hi Pati,
I saw this episode and I’ve always wanted to make empanadas, so I’m going to try these. They look flaky and delicious and perfect for using pumpkin!!
I have a question…can I use ground cloves and cinnamon instead of a cinnamon stick and whole cloves? I’m thinking it will still give the correct spice profile but wanted what you think!
Thanks so much!!!
Pati Jinich
Dec 25
Of course, go for it Laurie 😉
Rosemary Chavez
Nov 25
Your the Best . Mi Amiga
Pati Jinich
Dec 25
And you are so sweet Rosemary, thank you!
Josephine Gonzalez
Nov 15
Forgot to remove the cinnamon stick
Pati Jinich
Dec 25
Oh no, haha!
Francisco mendoza
Nov 15
Took us two times to get it right, but it was real good thank you
Pati Jinich
Dec 25
Happy to hear Francisco, happy holidays!
Maria D. Cralley
Nov 12
Boy a tratar de acer estas lindas empanadita for Thanksgiving. Gracias for sharing your receipes.
Pati Jinich
Dec 24
I hope you made them and everyone enjoye them Maria 😉
Justin
Nov 09
I’m looking forward to trying this recipe, do you think the dough could be mixed in a kitchenaid stand mixer with the dough hook attachment? (I’m always looking for a shortcut 😅)
Thanks!
Pati Jinich
Dec 24
I guess you can go for it!
Sherry
Nov 09
Dear Pati,
My family will make this recipe to enjoy at Thanksgiving. Sending you a huge hug and holiday good wishes
from Tucson. Love PMT on PBS!
Pati Jinich
Dec 24
Thanks so much Sherry, let me know how you liked the Empanadas!
Bill Mintz, 706 South Norton Avenue, Sylacauga, Alabama 35150
Nov 09
Patient I plan on making the empanadas this Thanksgiving. I wish you and your wonderful family a Blessed and Happy Thanksgiving.
Bill Mintz
Pati Jinich
Nov 19
The same to you and your family Bill, I hope everyone loves the empanadas!
Joanie Moore
Nov 09
Can you please explain how to defrost and bake if I freeze these before Thanksgiving?
Pati Jinich
Nov 19
I would freeze them right before baking them, then when you are ready to eat, thaw in the fridge the night before and then on your counter for an hour before baking. Enjoy!
Sara Garcia
Nov 08
Love these! Thank you for the receipe my mother made these every holiday Fall season. I have been very nostalgic about making them but never learned to make them when my mother was still living. I am going to emulate the experience via this receipe. Thank you Patti, we are from Chihuahua!
Pati Jinich
Nov 19
Aw, so glad you found this recipe Sara, viva Chihuahua!
Hilda
Nov 08
Se ven deliciosos y me encanta nos digas cómo hacer el pure de calabaza fresco :)))
Pati Jinich
Nov 19
Mil gracias Hilda, un abrazo!
Cora Ainsa
Nov 08
I well make this pumpkin empanadas it’s the family favorite. Will add apples for a new memory.
Pati Jinich
Nov 19
I hope everyone will love them Cora 😉
Anonymous
Nov 06
Thank you. Pati, I saw your show for the empanadas. Now I got the recipe. Love it.
Pati Jinich
Nov 19
Enjoy them!
Lillian Becker
Nov 02
These empanadas were a hit in my house! They were gone in 2 days and they want more! Loved the dough, it’s very flaky.
Reminded me of the ones my mother used to make.
Pati Jinich
Nov 19
Aw, so happy to hear Lillian, thanks for sharing!
Kevin
Oct 18
These take a bit of work to make and well worth it. I’m not the best baker but these turned out really well; very flavorful! The recipe mentions making 44 and I ended up making 42 so pretty close. I wonder if they freeze well. Regardelss; great snack! Appreciate another great recipe!
Pati Jinich
Oct 23
They do freeze really well Kevin, especially if you freeze before baking 🙂
elke adair
Oct 06
i used sweet potatoes and it worked well
Pati Jinich
Oct 12
Great idea, yum!
K MacCallum
Oct 05
Wonderful!!!
Pati Jinich
Oct 12
Gracias!