Pumpkin Spice Empanadas

Rated 4.2857/5 based on 7 customer reviews
  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Servings: 6–8

Ingredients (4)

Steps (5)

  • Step 1
    Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Step 2
    Unroll each pie crust onto a lightly floured surface and cut out circles using a 3–3½-inch cookie cutter. You will get 7–8. Lay rounds on a flat surface.
  • Step 3
    In a small bowl mix together the pumpkin puree, seasoning mix and egg until well blended. Spoon about 2 teaspoons of the mixture into the center of each round, making sure you leave the border around the filling clean.
  • Step 4
    Dip your finger in water and run it around the clean edge of the pie dough. Gently fold the empanadas in half. Using the tines of a fork, press down on the edges to seal them.
  • Step 5
    In a small bowl, whisk together another egg with water. Using a pastry brush, lightly brush the tops of the empanadas with egg mixture. Bake for about 20 minutes or until golden brown. Serve with your favorite Hidden Valley® dressing, for dipping.
  • For safe meat preparation, reference the USDA website.

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Reviews
(7)

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Rated 4 out of 5 by from Easy and Delish! Made these for a Day of the Dead party and they were a hit!
Date published: 2018-11-07
Rated 4 out of 5 by from Nice Seasonal Snack This is also good to serve as finger food at parties. The recipe was easy to follow.
Date published: 2017-10-01
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