Pumpkin Spice Empanadas
pre-made puff pastry dough, pumpkin purée, Hungry Fan Pumpkin Spice Blend, powdered sugar, brown sugar, cream, egg
To celebrate our Pumpkin Spice love, we came up with another delicious use of the Hungry Fan Pumpkin Spice Blend. Get ready for...Pumpkin Spice Empanadas. And take it from us, they are mighty tasty!
Empanadas are already like little pastry pockets of joy, so filling them with those classic, beloved Fall flavors of pumpkin and cream...well, you can imagine. These sweet pastries will have all your friends drooling before they’re even out of the oven. You might just need to make a double bath.
1 box pre-made puff pastry dough
1 cup pumpkin purée
1 ½ teaspoons Hungry Fan Pumpkin Spice Blend
¼ cup powdered sugar
1 tablespoon brown sugar
1 tablespoon cream
1 egg, beaten
1 tablespoon water
Thaw pastry dough according to box directions.
Preheat oven to 350 degrees F.
In a medium-sized bowl, combine pumpkin, sugars, spice mix, and cream.
Cut out 4 circles of pastry dough (you should use up the full sheet). Gently pull out the edges of each circle to make slightly larger and to make room for the filling.
Place an overflowing tablespoon of filling into the center of each circle.
Wet a finger with water and run around the circumference of the circle where the dough will be sticking together to form a pocket.
Fold over one side of the dough to encase the filling, making half circles.
Pinch the edges of dough together by pressing down with a fork along the edge, making sure to seal the empanada all the way around.
Make an egg wash by adding 1 tablespoon of water to beaten egg. Lightly brush mixture on top of each pastry.
Bake for 20 minutes or until the tops are golden brown. Serve!