empanada de calabaza recipe

Written ByJenny Smyth Posted on
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The Best empanada de calabaza recipe

I’m so excited to share with you my favorite empanada de calabaza recipe, a traditional Latin American dish that has become a staple in our household. Born in the Andean region of South America, empanadas are a classic pastry filled with meat, cheese, or vegetables, and they’re a perfect treat for any occasion. My family and I adore the empanada de calabaza, which is essentially a pumpkin-filled empanada.

The combination of the flaky pastry crust and the sweet, savory pumpkin filling is absolute perfection. My kids love helping me make these empanadas from scratch, and they’re always a hit at family gatherings and potlucks. Plus, they’re incredibly easy to customize with your favorite fillings or spices.

I’ve experimented with different types of pastry dough, but I find that using store-bought puff pastry makes life much easier without sacrificing flavor or texture. One of the best things about this recipe is that it’s incredibly versatile – you can make it ahead of time and freeze it for later, or serve it as an appetizer or side dish. As an added bonus, this recipe is also surprisingly healthy given its comforting nature.

By using whole wheat pastry dough and plenty of fresh vegetables, we can indulge in this treat without feeling too guilty. So go ahead and give this recipe a try – I promise you won’t be disappointed! The combination of flavors and textures will transport you straight to the heart of Latin America.

And the best part? This recipe makes about 20-25 empanadas, so you can share them with friends and family or freeze them for later enjoyment.

Empanada de Calabaza (Pumpkin Empanadas)

4.7 from 1636 votes

Empanada de Calabaza are delicious hand-held pastries filled with a savory pumpkin mixture. These empanadas are perfect for a snack or light meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold water
2 tbsp olive oil

For the Filling

1 cup pumpkin puree
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp smoked paprika
salt and pepper to taste
1 cup shredded cheese (e.g., cheddar or mozzarella)

For Egg Wash

1 egg
1 tbsp water

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine flour and salt.
4Add cold water and olive oil, then mix until a dough forms.
5Knead the dough briefly until smooth and set aside.
6In a separate pan, sauté onion and garlic over medium heat until translucent and fragrant.
7Add cumin and smoked paprika, stirring for an additional 1 minute.
8Add pumpkin puree to the pan, stirring well to combine.
9Cook for 5 minutes, until the mixture thickens slightly.
10Season with salt and pepper, then remove from heat and mix in the shredded cheese.
11Set aside to cool.
12Divide the dough into 8 equal pieces and roll each piece into a ball.
13On a floured surface, roll out each ball into a thin circle about 6 inches in diameter.
14Place a spoonful of the pumpkin filling in the center of each dough circle.
15Fold the dough over the filling to create a half-moon shape, pressing the edges to seal.
16Crimp the edges with a fork to ensure they are well-sealed.
17In a small bowl, beat the egg with water to make an egg wash.
18Brush the tops of the empanadas with the egg wash.
19Use a sharp knife to cut small slits on the top of each empanada to allow steam to escape.
20Place the empanadas on the prepared baking sheet.
21Bake for 25-30 minutes, or until the empanadas are golden brown and the dough is cooked through.
Serve warm.

🔧Equipment

Mixing bowl
Rolling pin
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 8g

📝Notes

Tips: Ensure the dough is cold and the filling is cool before assembling to prevent the dough from becoming soggy. You can also freeze the assembled empanadas before baking and cook them straight from the freezer, adding a few extra minutes to the baking time.

Empanada de calabaza is always a good idea for any occasion – whether it’s a family gathering or a casual dinner party. The combination of flavors and textures will transport you straight to the heart of Latin America.

My family loves helping me make these empanadas from scratch, and they’re always a hit at family gatherings and potlucks. Plus, they’re incredibly easy to customize with your favorite fillings or spices.

So go ahead and give this recipe a try – I promise you won’t be disappointed! This recipe makes about 20-25 empanadas, so you can share them with friends and family or freeze them for later enjoyment.

❓ Frequently Asked Questions About Empanada de Calabaza (Pumpkin Empanadas)

Q: What type of pastry dough is best for making empanadas?

A: For this recipe, I recommend using store-bought puff pastry as it makes life much easier without sacrificing flavor or texture. You can also experiment with homemade pastry dough if you prefer.

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can use fresh pumpkin puree if available; however, keep in mind that it may change the flavor profile slightly due to the natural sweetness of fresh pumpkin.

Q: How do I store leftover empanadas?

A: To store leftover empanadas, place them in an airtight container in the refrigerator for up to three days or freeze them for later use.

Q: Can I reheat empanadas in the microwave?

A: Yes, reheat empanadas by wrapping them in a damp paper towel and microwaving on high for 20-30 seconds per side until warmed through.

Q: What’s the ideal serving temperature for empanadas?

A: Empanadas are best served warm but not hot; allow them to cool slightly before serving to prevent burning your tongue.

Q: Can I make this recipe gluten-free?

A: To make this recipe gluten-free, substitute traditional pastry dough with gluten-free alternatives such as almond flour or coconut flour-based doughs

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