Pumpkin Empanadas Mini Hand Pies

Introduction

Welcome to our delicious recipe for Pumpkin Empanadas Mini Hand Pies. These delightful treats are perfect for autumn and will surely satisfy your cravings for a sweet and savory pastry. Made with a flaky crust and a scrumptious pumpkin filling, these mini hand pies are a crowd-pleasing dessert that will leave everyone wanting more. Whether you’re hosting a fall gathering or simply want to indulge in a seasonal treat, these Pumpkin Empanadas Mini Hand Pies are the way to go.

Ingredients

To make these Pumpkin Empanadas Mini Hand Pies, you will need the following ingredients:

– 2 cups all-purpose flour

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, cold and cubed

– 1/4 cup cold water

– 1 cup canned pumpkin puree

– 1/4 cup brown sugar

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/8 teaspoon ground cloves

– 1/4 teaspoon vanilla extract

Steps

Follow these simple steps to make your own Pumpkin Empanadas Mini Hand Pies:

1. In a large mixing bowl, combine the all-purpose flour and salt.

2. Add the cubed cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

3. Slowly add the cold water to the mixture, a little at a time, until the dough comes together. Be careful not to overmix.

4. Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.

5. In a separate bowl, combine the canned pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and vanilla extract. Mix until well combined.

6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. On a lightly floured surface, roll out one of the dough disks into a thin, even layer.

8. Use a circular cookie cutter or a glass to cut out small circles from the rolled-out dough.

9. Spoon a small amount of the pumpkin filling onto the center of each dough circle.

10. Fold the dough over the filling to create a half-moon shape and use a fork to seal the edges.

11. Place the assembled mini hand pies on the prepared baking sheet and repeat the process with the remaining dough and filling.

12. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.

13. Allow the Pumpkin Empanadas Mini Hand Pies to cool slightly before serving.

Variations

If you’d like to put a twist on the classic Pumpkin Empanadas Mini Hand Pies, here are a few variations you can try:

– Add a sprinkle of cinnamon sugar on top of the hand pies before baking for an extra touch of sweetness.

– Replace the pumpkin puree with sweet potato puree for a slightly different flavor profile.

– Mix in a handful of chopped pecans or walnuts to the pumpkin filling for added crunch.

Tips

Here are some helpful tips to ensure your Pumpkin Empanadas Mini Hand Pies turn out perfectly:

– Make sure the butter for the dough is cold and cubed. This will help create a flaky crust.

– Refrigerate the dough before rolling it out. Chilled dough is easier to work with and results in a better texture.

– Use a circular cookie cutter or a glass with a diameter of about 3 inches to cut out the dough circles.

– Seal the edges of the hand pies well with a fork to prevent the filling from leaking out during baking.

– Allow the hand pies to cool slightly before serving to avoid burning your mouth on the hot filling.

Conclusion

There you have it – a delectable recipe for Pumpkin Empanadas Mini Hand Pies. These delightful treats are the perfect way to celebrate the flavors of autumn. With their flaky crust and luscious pumpkin filling, these hand pies are sure to be a hit at any gathering or as a special treat for yourself. Enjoy the warmth and comfort of these Pumpkin Empanadas Mini Hand Pies and savor the taste of the season.

FAQs

Q: Can I make the dough in advance?

A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before rolling it out and assembling the hand pies.

Q: Can I freeze the baked hand pies?

A: Absolutely! Once baked and cooled, you can store the hand pies in an airtight container or freezer bag and freeze them for up to 2 months. To enjoy, simply thaw and reheat in the oven until warmed through.

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

A: Yes, homemade pumpkin puree can be used as a substitute for canned pumpkin puree. Just make sure it has a similar consistency.