Pumpkin Empanadas

November 26, 2015 at 11:03 pm Leave a comment

We celebrated Mexican Thanksgiving today, and I combined a few different recipes to create these empanadas. Unfortunately, I made a very small batch. The recipe below should feed a lot of folks.

I combined the recipes from Viva Vegan! by Terry Hope Romero and Mexico: The Cookbook by Margarita Carrillo Arrante.

  • 4 cups mashed pumpkin
  • 1 1/2 cups coconut sugar
  • 4 whole cloves
  • 2 cinnamon sticks

For the empanadas:

  • 6 cups all-purpose flour
  • 2/3 cup coconut sugar
  • 2 1/2 tsp salt
  • 1 tsp baking powder
  • 12 TBSP chilled vegan shortening
  • 8 TBSP chilled vegan margarine
  • 1 1/2 cups cold water, or more as needed
  • soy creamer


  1. Put the pumpkin into a medium saucepan, add the coconut sugar, cloves, and cinnamon, and bring to a boil. Reduce heat and simmer for about 25 minutes, uncovered, until the pumpkin mixture is thick. Remove the cloves and cinnamon stick.
  2. To make the empanada dough, pulse the flour, salt, and baking powder for a few seconds in a food processor. Slice the shortening and margarine into 1/2-inch chunks, add to the food processor, and pulse until everything resembles fine, sandlike crumbs. If your food processor bowl is small, prepare everything in two batches. If you prefer, you can also use a large fork or pastry cutter to blend the fats into the flour.
  3. Pour the flour mixture into a large bowl and stream in the cold water while mixing together to form a soft and stretchy dough. Briefly knead a few times, divide into two to four balls, flatten each into a round about an inch thick, and wrap tightly with plastic wrap. Handle the dough minimally to keep it from getting tough. Chill it overnight or for at least 4 hours.
  4. Make balls the size of walnuts from the dough by rolling them between the palms of your hands, then roll out into 4-inch disks with a rolling pin on a lightly floured surface.
  5. Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper. Put a spoonful of pumpkin mixture in the center of each disk. Fold the dough over the filling, stretching and pulling it just enough to completely encase everything. With your fingers, firmly press down the edges of the dough, then seal by firmly pressing the tines of a fork into the edges of the empanada. Carefully lift and place on the prepared baking sheet and brush with soy creamer. Repeat with the remaining dough and filling, dividing the filling equally among the dough rounds.
  6. Bale for 20 minutes or until golden brown. To reheat, wrap in foil and bake at 350 F for 8 to 10 minutes. Store leftovers chilled in a tightly covered container.

Entry filed under: Dairy-Free, Mexican, Vegan, Vegetarian.

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