Pumpkin Perfection: Authentic Empanadas de Calabaza Recipe

Directions

1. In a large bowl, mix together the flour and salt. Cut in the butter until the mixture is crumbly.

2. Gradually add the ice water to the mixture, stirring until a dough forms.

3. Turn the dough out onto a floured surface and knead briefly. Divide the dough into 8 equal portions and roll each portion into a ball. Cover the balls with plastic wrap and refrigerate for at least 30 minutes.

4. Preheat the oven to 375°F. In a separate bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.

5. Roll out each ball of dough into a 6-inch circle. Spoon a heaping tablespoon of the pumpkin mixture onto the center of each circle. Fold the dough over the filling to create a half-moon shape, and press the edges together with a fork to seal.

6. Place the empanadas on a baking sheet lined with parchment paper. Brush the beaten egg over the tops of the empanadas.

7. In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the mixture over the tops of the empanadas.

8. Bake for 20-25 minutes, or until the crusts are golden brown.