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
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 350°F and line baking sheets with parchment.
- Whisk flour, ⅓ cup sugar, 1½ teaspoons salt, and baking powder in a large bowl.
- Cut shortening into flour mixture until it resembles coarse crumbs.
- Stir in water, about two tablespoons at a time, just until dough can be gathered together.
- Knead dough a few times in the bowl, and then scrape out onto floured surface.
- Cut dough in quarters and then cut each quarter into thirds to make 12 equal portions.
- Roll portions into balls and then cover with cloth to rest while filling is made.
- Mix pumpkin, 2 eggs, 1 cup sugar, 1 teaspoon salt, cinnamon, ginger, and cloves in a large bowl until smooth.
- On floured surface roll each dough ball into a thin circle about 6 inches across.
- Spoon about ⅓ cup filling into center of dough circle.
- Fold dough over filling to make a half moon-shaped pie, crimping edges of crust together with fork, leaving fork line impressions in dough.
- Gently lay empanadas onto prepared baking sheets.
- Beat the remaining egg and brush the top of each empanada with it.
- Bake until filling is hot and crusts are shiny and browned, about 20 minutes.
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