Ingredients
For the Dough
- 3 cups (390g) all-purpose flour (plain flour), plus extra for dusting
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 ⅛ cups (216g) vegetable shortening, chilled
- 6 to 12 tablespoons ice water, as needed
For the Filling
- 15 ounces (425g) plain canned pumpkin puree
- ½ cup (100g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
For the Topping
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon water, for lightly moistening the pastry tops, plus extra for sealing
Equipment
- 2 Baking sheets
- Mixing bowls
- Small saucepan
- Rolling pin
- Measuring cups and spoons or kitchen scale
- Small knife
- Pastry blender or 2 knives
Method
- Combine the pumpkin, filling sugar, cinnamon, ginger, cloves and salt in a small saucepan. Cook over medium-low heat for about 8 to 10 minutes, stirring frequently, until the filling holds a mound on a spoon and has no loose liquid. Cook longer if needed. Spread on a shallow plate and leave to cool completely while you prepare and chill the dough.
- Combine the flour, dough sugar, cinnamon and salt in a large bowl. Cut in the chilled shortening with 2 knives or a pastry blender until you have coarse crumbs with little pieces of fat still visible.
- Add 6 tablespoons ice water and stir gently with a fork. Add more water, 1 tablespoon at a time, only until a handful of the dough holds together when squeezed.
- Gather the dough without kneading, divide into 2 disks and wrap. Refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Combine the topping sugar and cinnamon in a small bowl.
- Divide each dough disk into 8 equal pieces for 16 portions in total. Keep half the portions refrigerated while working with the others. On a lightly floured surface, roll each into a circle approximately 5 inches (13cm) across and about ⅛ inch (3mm) thick.
- Divide the cooled filling evenly among the circles, using roughly 1 ½ to 2 tablespoons in each and leaving a ½-inch (1.3cm) border. Lightly moisten the edge with water, fold over and press firmly to seal. Crimp with a fork and cut a small slit in the top with a knife.
- Arrange on the prepared sheets with about 1 inch (2.5cm) between them. Using damp fingertips, lightly moisten the tops with the measured topping water, then sprinkle evenly with cinnamon sugar. Don't soak the pastry.
- Bake for about 25 to 30 minutes, until the tops and bottoms are golden and the pastry is baked through. Rotate the sheets and switch their oven positions halfway through baking.
- Let the empanadas cool on the sheets for at least 10 minutes before serving.
You may not need all 12 tablespoons of water.
If your chilled dough cracks, let it soften for a few minutes before rolling.
If the dough has become soft, refrigerate the filled empanadas until firm before baking; allow extra time for this if needed.
If both sheets won’t fit with room for air to circulate, bake 1 sheet at a time and keep the other refrigerated; allow extra time for the second batch.
Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Add only enough ice water to bring the dough together without making it sticky.
- These are quite small, so I recommend 2 empanadas per person as a serving.
- Refrigerate cooled leftovers for up to 4 days or freeze for up to 2 months.