The name empanada comes from the Spanish verb empanar, meaning to wrap in bread. They are thought to have originated in Galicia, Spain, and a 1520 Spanish cookbook has a recipe for empanadas made with seafood. Popular throughout Latin America, they also appear the world over, with savory versions including meat and vegetables popular. In the United States, empanadas are a traditional Christmas treat in New Mexico. Sweet versions using apple, cherry, and pumpkin are preferred for the holidays. They’re commonly called creoles in the South and Southwest and fried pies in the Southeast. National Empanada Day is April 8.
Recipe Servings: 12
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (360 g) all-purpose flour
- 1⅓ cups (267 g) sugar, divided
- 2½ tsp (15 g) salt, divided
- ¼ tsp (1.3 g) baking powder
- 1 cup (190 g) shortening
- 1 cup (237 ml) warm water
- 4 cups (980 g) canned pure pumpkin
- 3 eggs, divided
- 1½ tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- ½ tsp (1 g) ground cloves
- 1 egg, beaten
Directions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment.
- Whisk together flour, ⅓ cup (67 g) sugar, 1½ teaspoons (9 g) salt, and baking powder in a large bowl.
- Cut shortening into flour mixture until it resembles coarse crumbs.
- Stir in water, about 2 tablespoons (30 ml) at a time, just until a dough can be gathered together.
- Knead dough a few times in the bowl and then scrape it out onto a floured surface.
- Divide dough into quarters and then cut each quarter into thirds to make 12 equal portions.
- Roll dough into balls, cover them with a cloth, and let them rest while making the filling.
- Place pumpkin, two eggs, remaining 1 cup (200 g) sugar, remaining 1 teaspoon (6 g) salt, cinnamon, ginger, and cloves in a large bowl, mixing until well combined.
- Roll out each dough ball on a floured surface into a thin circle about 6 inches (15 cm) in diameter.
- Spoon about ⅓ cup (80 g) of filling into the center of each dough circle.
- Fold dough over the filling to make a half moon-shaped pie and crimp the edges together using the tines of a fork.
- Place empanadas on the prepared baking sheets spaced apart and brush the tops of them with the beaten egg.
- Bake empanadas for about 20 minutes until browned and heated through.
- Remove empanadas from the oven and serve hot.
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