Pumpkin Pecan Empanaditas (Mini Empanadas)

May 11, 2023May 11, 20230 0
Mini Empanadas recipe featuring delicious Pumpkin and Pecan hybrid filling
in Appetizer

Prep

30 min

Cook

22 min

Ready In

52 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice ( or 1/2 teaspoon ground cinnamon , 1/4 teaspoon ground ginger , 1/8 teaspoon each ground nutmeg and clo )
1/4 cup chopped pecans
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup cold butter ( this is equal to 2 sticks , 8 oz , or 226g )
8 -10 tablespoons cold water
1 egg
1 teaspoon water
sanding sugar ( optional )

Nutrision Information

Servings Per Recipe
25
Calories
145
Sugar
7g
Fat
6g
Empanaditas are small, handheld pies that are a staple food in the Latin household, and the Pumpkin Pecan Empanaditas provide a sweet twist to the traditional savory meat or cheese fillings. Originating from Spain, these dishes have evolved in many ways and are now enjoyed under various names in different corners of the world. The mini pockets of dough with sweet pumpkin pecan filling are perfect for an afternoon snack, cocktail party or game night. These bites are soft, buttery, and spiced just enough to make them a delicious way to celebrate Fall.

Instructions

1.In a medium saucepan, heat the canned pumpkin, brown sugar, 1 tablespoon of butter, and 1 teaspoon of ground cinnamon over low heat, stirring occasionally until well combined for about 5 minutes.
2.Add the pumpkin pie spice (or the mix of ginger, nutmeg, and clove) and pecans, mixing together well before taking the pan off the heat to cool for about 10-15 minutes.
3.In a large bowl, mix together flour, granulated sugar, and salt. Cut cold butter into small cubes and add to the bowl. Combine the dry and wet ingredients into a dough using a pastry blender or fork.
4.Divide the dough into small balls of about 2 inches in diameter.
5.Preheat the oven to 375°F (190°C). Roll out each ball into a thin round shape. Place a spoonful of the pumpkin pecan filling on one side of each dough circle, then fold over the other side to completely enclose the filling. Press down firmly on the edges to seal in the filling. Use a fork to crimp the edges together.
6.In a small bowl, whisk together the egg and 1 teaspoon of water. Brush each empanadita with the egg wash, using a pastry brush. Sprinkle lightly with sanding sugar if desired.
7.Bake on a baking sheet lined with parchment paper for 18-22 minutes or until golden brown. Once cooked, remove from the oven and let cool before serving.

PROS

These Mini Empanaditas are the perfect appetizer for any gathering.
They are easy to make and are packed with sweet and spiced pumpkin and pecan filling making them irresistible to your guests.

Ideal for a crowd who loves to snack on small and cute portioned foods.

CONS

Although exceptionally tasty, these empanaditas are a calorie-dense food that should be enjoyed in moderation when it comes to watching calories.

The mini portions may be challenging to fill and seal, but your practice will make perfect.

HEALTH & BENEFITS

Pumpkin is a great source of fiber, vitamins and minerals, and it’s low in calories. It was traditionally used for medicinal purposes, such as treating anxiety and depression, and improving overall digestive health.
The pecans are a good source of healthy fats, protein, and minerals such as magnesium and phosphorus.

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