Sweet and Soft-Baked Mexican Pumpkin Empanadas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is often less expensive and has a similar texture.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower glycemic, while brown sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can be used to reduce costs.

Preheat the oven to 375°F (190°C).

In a bowl, mix flour, baking powder, and salt until combined.

Cut in butter until the mixture resembles coarse crumbs.

Add water gradually, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

In another bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut out circles from the dough using a round cutter.

Place a spoonful of the pumpkin filling in the center of each circle.

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

Brush the tops with beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes until golden brown.

Allow to cool slightly before dusting with powdered sugar.

Cooking Techniques

Spice Level:

Allergens