“Empanadas are stuffed pastries that are either baked or fried and are very popular in South America. These quick pastries can be eaten for breakfast, tucked into a lunch box, enjoyed with afternoon tea or coffee and make a nice weeknight fall dessert.”- Simply Gluten-Free
We’re thinking these pumpkin ‘hand pies’ would be fun at the table during the holidays!
Recipe and photos by Simply Gluten-Free
- 1 package Chebe Cinnamon Roll Mix
- 3 Tbsp oil
- 3 large eggs, divided
- 2 Tbsp water
- 1 can pumpkin puree, 15 oz
- ½ cup brown sugar
- 2 tsp cinnamon, ground
- ½ tsp nutmeg, ground
- ¼ tsp salt
- ¼ tsp cloves, ground
- 2 Tbsp heavy cream or full fat coconut milk
- 1/3 cup powdered sugar plus more if dusting is desired
- 2 tsp pure maple syrup
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Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
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Combine the cinnamon roll mix with the oil, 2 eggs and water in a mixing bowl. Mixture may be crumbly, that’s fine. Turn the mixture out onto a clean work surface and knead a minute or two until the dough is smooth. Divide into 12 even sized balls.
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Combine the pumpkin with the brown sugar, cinnamon, nutmeg, salt, cloves and cream and whisk until smooth.
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Roll each ball of dough between 2 pieces of waxed or parchment paper into a 4 inch circle. Place a heaping tablespoon of pumpkin filling on the dough, fold the dough over, forming a half circle and fold the edges of the dough over and press together.
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With the tines of a fork, seal the edges. Poke the top of the empanada a few times with the fork and place on the prepared baking sheet. Repeat with remaining dough and filling.
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Whisk the remaining egg with a splash of water. Brush the top of each empanada with the egg mixture. Allow to dry for a minute and then brush again with more egg mixture. Bake for 20 – 25 minutes or until the crust is browned and firm. Place a wire cooling rack on top of a piece of waxed or parchment paper, place the empanadas on the rack and let cool.
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Mix the powdered sugar with the maple syrup until smooth (you may need to add a drop or two more of maple syrup). Drizzle on top of the empanadas. Dust with more powdered sugar if desired.
Recipe by Simply Gluten-Free