Spiced Pumpkin Chorizo Empanadas (Print Version)
Flaky pastry pockets with spicy chorizo and roasted pumpkin make a flavorful snack or appetizer.
# Recipe Ingredients:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 teaspoon white vinegar
→ Filling
07 - 1 cup peeled, diced pumpkin
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon chili flakes
13 - Salt and pepper, to taste
14 - 4 ounces chorizo sausage, casing removed, finely chopped
15 - 1 small onion, finely diced
16 - 2 cloves garlic, minced
17 - 1/4 cup fresh cilantro, chopped
→ Assembly
18 - 1 large egg, beaten
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin with olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Spread evenly on baking sheet. Roast 18–20 minutes until tender. Let cool slightly and mash lightly with a fork.
03 - Combine flour and salt in a large mixing bowl. Cut in cold butter until mixture forms coarse crumbs. In a separate bowl, whisk egg, cold water, and vinegar together. Pour into flour mixture and stir until just combined. Knead briefly, form into a disk, wrap in plastic, and chill for 20 minutes.
04 - In a skillet over medium heat, cook chorizo until beginning to brown, around 3–4 minutes. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook for 1 minute. Remove from heat and combine with roasted pumpkin and cilantro. Allow mixture to cool to room temperature.
05 - On a floured surface, roll dough to 1/8-inch thickness. Cut out 5-inch circles using a round cutter.
06 - Place 2 tablespoons filling in center of each dough circle. Fold dough over filling to form a half-moon shape. Press edges together and crimp with a fork to seal.
07 - Arrange empanadas on prepared baking sheet. Brush tops evenly with beaten egg. Bake 18–20 minutes until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- Uses simple ingredients you likely have on hand in the fall season
- Big flavors with minimal prep thanks to roasted pumpkin and spiced chorizo
- Festive and freezer friendly so you can make ahead for parties or lunchboxes
02 -
- Empanadas are satisfying and full of fiber when you use real pumpkin
- They make excellent freezer meals and reheat beautifully in the oven
03 -
- Use very cold butter and water for the flakiest crust
- Mash the roasted pumpkin just enough to retain some texture
- Seal edges extra well with a fork to avoid filling leaks in the oven