Pumpkin Spice Empanadas

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6–8
Rated 4.2/5 based on 10 customer reviews

Ingredients (4)

Steps (4)

  • Step 1
    Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. 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 2
    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 3
    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 4
    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
(10)

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Rated 5 out of 5 by from you can never go wrong with pumpkin during the fall.
Date published: 2019-06-03
Rated 4 out of 5 by from Yum! I’m not really a fan of pumpkin spice but my husband loves this
Date published: 2019-05-23
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