Spiced Pumpkin Chorizo Empanadas

These spiced pumpkin and chorizo empanadas are my go-to when I want to bring a little fiesta to the table. They're packed with sweet roasted pumpkin and just enough zing from chorizo to make everyone reach for seconds. The flaky pastry is golden and buttery with every bite and perfect for gatherings or a cozy snack.

I discovered this combo one autumn when my garden was full of pumpkins and I had a bit of leftover chorizo in the fridge. After that first batch disappeared in minutes, they became a regular request with my friends and family.

Ingredients

• All-purpose flour: gives structure and a tender crumb to your dough so look for unbleached flour for best flavor
• Cold unsalted butter: gives the crust its rich flavor and flakiness always use high-quality real butter and keep it chilled
• Large eggs: provide richness to both dough and as an egg wash which helps the empanadas turn golden
• Pumpkin: is the star for a subtle sweetness choose a sugar or pie pumpkin for natural sweetness and less water content
• Smoked paprika: deepens the flavor with gentle smokiness Spanish sweet smoked paprika is traditional and adds lovely color
• Chorizo sausage: brings heat and savory notes use a spicy Spanish or Mexican-style chorizo after peeling off the casing
• Ground cumin, cinnamon, and optional chili flakes: lend warmth and extra complexity
• Olive oil: helps roast the pumpkin and brings out its caramel notes choose a fruity extra virgin olive oil for best results
• Onion and garlic: build an aromatic base fresh and finely chopped makes all the difference
• Fresh cilantro: lightens everything up and brightens the filling buy a bunch with crisp leaves and fresh scent
• White vinegar: keeps the dough tender and easy to work with regular distilled works well
• Salt and pepper: essential for seasoning use sea salt and freshly ground pepper if you can

Instructions

Prep the Oven and Tray:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and ensure golden bases.

Roast Pumpkin:

Toss peeled and diced pumpkin with olive oil smoked paprika cumin cinnamon a touch of chili flakes plus salt and pepper. Spread the pumpkin out in a single layer on the prepared baking sheet. Roast for about eighteen to twenty minutes until the edges are caramelized and the cubes are fork-tender. Let them cool slightly then mash gently with a fork so you still have nice texture.

Make the Dough:

In a large mixing bowl blend flour and salt. Add the cold diced butter and use your fingertips or a pastry blender to work the butter in until you have coarse crumbs. In a separate bowl whisk together one egg cold water and vinegar. Pour into the flour mixture and stir just until the dough comes together. Knead it briefly on a floured surface until smooth then form into a disk cover with plastic and chill for at least twenty minutes.

Prepare Chorizo Filling:

While the dough chills cook chorizo in a skillet over medium heat for about three to four minutes until it releases fat and begins to brown. Stir in finely diced onion and continue cooking until soft for another three minutes. Add garlic and cook just one minute more to avoid burning. Remove from heat and fold in the roasted mashed pumpkin and chopped cilantro. Let this mixture come to room temperature for easy handling.

Roll Out Dough and Cut Circles:

On a lightly floured surface roll the chilled dough to about one eighth inch or three millimeters thick. Use a large round cutter or a small bowl to cut twelve circles about five inches wide.

Fill and Seal the Empanadas:

Spoon two tablespoons of filling into the center of each circle. Fold each into a half-moon shape ensuring filling does not spill. Press the edges together tightly then use a fork to crimp for a secure and decorative finish.

Egg Wash and Bake:

Move empanadas to your baking sheet giving them a bit of space between. Brush each top thoroughly with beaten egg to create a glossy golden shine as they bake. Place in the oven for eighteen to twenty minutes until deeply golden and crisp. Cool slightly on a rack before serving to avoid burning your tongue.

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When I first tested these with my brother he could not believe how well pumpkin paired with the heat of chorizo. Toasting the spices before roasting the pumpkin really brings out their flavor and is now my little secret in every batch.

Storage Tips

Cool leftover empanadas completely before storing in an airtight container. They keep well for three days in the fridge and reheat best in the oven for a crisp finish. Freeze unbaked empanadas on a tray and transfer to a freezer bag they last up to two months and can be baked straight from frozen with just a few minutes extra time.

Ingredient Substitutions

Sweet potato is a wonderful alternative to pumpkin with just as much natural sweetness. For a vegetarian version swap in sauteed mushrooms to get that meaty texture and umami finish. Feel free to use vegan butter and a flax egg in the dough for a dairy or egg free version.

Serving Suggestions

Pile them up with a side of tangy yogurt sauce or chunky avocado dip. They are great for picnics game days or holiday parties since you can eat them out of hand with no mess. For an extra festive touch serve with pickled onions or a sprinkle of fresh herbs.

Cultural and Seasonal Notes

Empanadas are beloved in many Latin cultures and everyone has a special twist. Pumpkin shines during harvest months so these are perfect for autumn celebrations like Dia de los Muertos or casual Friendsgiving gatherings.

Seasonal Adaptation Tips

You can swap out pumpkin for butternut squash or roasted acorn squash if you have those on hand A mix of sweet and white potatoes makes a creative filling in winter Try a handful of golden raisins or pine nuts in the filling for a sweet savory bite

Success Stories

One holiday my friends and I made a huge double batch as part of our annual cooking day. They were the first thing to disappear and the memory of us crimping and laughing over floury worktops still makes me smile.

Freezer Meal Conversion

To make ahead assemble empanadas up to the egg wash step. Place them on a baking sheet and freeze until solid then transfer to a zip top bag. When you are ready to enjoy bake from frozen and add just five to seven extra minutes to the bake time until they are golden and steaming inside.

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Once you try these empanadas I promise they will become a new family favorite. They are festive enough for a party but easy enough for weeknights and everyone loves breaking through that golden crust to find the spiced filling inside.

Recipe FAQs

→ How can I make the filling vegetarian?

For a vegetarian version, omit chorizo and replace with sautéed mushrooms or extra pumpkin.

→ Can I substitute sweet potato for pumpkin?

Yes, roasted sweet potato works well in place of pumpkin and adds a similar sweetness to the filling.

→ What dip pairs well with these empanadas?

Serve with tangy yogurt, avocado dip, or a zesty salsa for added freshness and flavor.

→ How do I ensure a flaky pastry?

Use cold butter and chill the dough before rolling to maintain flakiness in the pastry.

→ Are there gluten-free alternatives for the dough?

You can try gluten-free all-purpose flour blends, though texture may vary from traditional dough.

→ Can empanadas be made ahead of time?

Absolutely. Assemble and chill before baking, or bake and reheat for fresh pastry just before serving.