Prep:
15 min
Pumpkin Spice Empanadas
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6–8
Rated 4.3077/5
based on 13 customer reviews
Ingredients (4)
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1 package (2 9-in. crusts) refrigerated pie crusts
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1 cup canned pumpkin pulp, NOT pumpkin pie filling
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1 egg, plus additional egg for brushing the top
Steps (4)
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Step 1Preheat 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.
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Step 2In 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.
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Step 3Dip 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.
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Step 4In 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.
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For safe meat preparation, reference the USDA website.
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