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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These handheld savory pies are perfect for a party, with your favorite chutney on the side. Empanadas get their name from the Spanish word empanar, to bake in pastry. We've used pie dough for a more delicate, buttery crust. Ingredients:
2 tablespoons vegetable oil, divided |
12 ounces cubed peeled baking pumpkin or butternut or kabocha squash |
1 small onion, chopped |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1/4 cup currants, softened 10 minutes in hot water to cover |
easiest pie dough or 3 sheets frozen store-bought pie dough |
1 large egg, slightly beaten |
Directions:
1. Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
2. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.
3. Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
4. Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
5. Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.
6. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
7. Bake until golden brown, 15 to 20 minutes. Serve with chutney.
8. Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.
9. Note: Nutritional analysis is per empanada.
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