Pumpkin empanadas

Ingredients

• 300 g (2 cups)peeled, deseeded Castilla pumpkin flesh
• 240 ml (1 cup)water
• 150 gpiloncillo
• 500 gplain flour
• 5 ml (1 teaspoon)salt
• 250 glard
• 150 gmilk
• As neededplain flour, for dusting
• As neededwater, for sealing
• As neededcinnamon sugar

Instructions

1. 1

   Cook the pumpkin

   Put the pumpkin, water and piloncillo in a saucepan over a medium heat. Cook for 15 minutes, or until the pumpkin is soft, then take the pan off the heat.

2. 2

   Mash the filling

   Mash the pumpkin with a fork until it forms a purée, then set it aside.

3. 3

   Combine dry ingredients

   Sift the flour and salt into a bowl. Add the lard and work it in until the mixture has a sandy texture.

4. 4

   Make the dough

   Gradually add the milk, kneading until the dough is smooth and uniform.

5. 5

   Rest the dough

   Divide the dough into 40 g balls and leave them to rest for 10 minutes.

6. 6

   Heat the oven

   Preheat the oven to 180°C.

7. 7

   Roll the pastry

   Dust the work surface with flour. Roll each ball into a thin disc using a rolling pin.

8. 8

   Fill and seal

   Put pumpkin purée in the centre of each disc. Brush the edges with a little water, fold the pastry over and press the edges together with a fork. Place each empanada on a baking tray lined with a silicone mat, repeating with the remaining dough.

9. 9

   Bake and finish

   Bake the empanadas for 15 minutes, or until lightly golden. Remove them from the oven, coat them with cinnamon sugar and leave them to cool on a wire rack.

What are pumpkin empanadas?

Empanadas are filled pastries found in many culinary traditions, with shapes and fillings that vary from place to place. This version uses pumpkin sweetened with piloncillo, a traditional unrefined cane sugar common in Mexican cooking.

The filling is cooked until the pumpkin softens, then mashed before it is enclosed in a simple lard pastry. Baking gives the pastry a lightly golden finish without frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 5g protein, 40g carbs, 16g fat.

The flour and piloncillo provide most of the carbohydrates, while the lard is the main source of fat. Pumpkin and milk contribute smaller amounts of carbohydrate and protein, with a little protein also coming from the flour. Pair an empanada with fresh fruit or plain yoghurt for a more balanced plate.

The pumpkin filling

Pumpkin: Castilla pumpkin is specified here, but another firm-fleshed pumpkin can work if it is peeled and deseeded. Cook it with the water and piloncillo until tender enough to mash.

Piloncillo: This solid cane sugar sweetens the filling as it cooks. Break it up if needed so it dissolves more readily in the saucepan.

Getting the pastry right

Lard: Rub or work it into the sifted flour and salt until the mixture looks sandy; this is the texture the method calls for before adding milk.

Milk: Add it gradually while kneading, stopping when the dough is homogeneous. The brief rest helps the dough become easier to roll.

Filling and sealing

Thin discs: Roll each 40 g ball into a thin, even round so the pastry can fold neatly around the filling. Dust the work surface as needed to prevent sticking.

Sealed edges: Keep the filling in the centre and brush the rim lightly with water. Pressing the folded edge with a fork helps close the pastry before baking.

Baking cues

Oven: Bake at 180°C for 15 minutes, checking for a lightly golden colour as the visual cue to finish. The recipe does not specify a fan setting.

Cooling: Sprinkle with cinnamon sugar after baking, then cool the empanadas on a wire rack. This lets air circulate around them rather than trapping steam underneath.

How to serve them

These sweet pastries work well as a snack, a simple dessert or part of an autumn spread. Serve them once cooled enough to handle, with tea, coffee or milk.

For a more substantial plate, pair an empanada with fresh fruit or plain yoghurt. The contrast keeps the meal from feeling overly rich.

Recipe notes & tips

• Mash the pumpkin while it is still warm so it breaks down easily.
• Let the pumpkin purée cool before filling the pastry to make shaping easier.
• Keep the dough balls covered while they rest so their surfaces do not dry out.
• Use only a little water to brush the pastry edges; too much can make them slippery.
• Leave space between the empanadas on the tray so they bake evenly.
• Let the pastries cool on a wire rack before serving.

Variations

• Add spice: Stir a little ground cinnamon into the pumpkin purée for a more aromatic filling.
• Use another pumpkin: Substitute another firm-fleshed pumpkin if Castilla pumpkin is unavailable.
• Change the sweetness: Adjust the amount of cinnamon sugar sprinkled on top to suit your taste.
• Make smaller pastries: Divide the dough into smaller balls and reduce the filling in each one.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside for a cool contrast.

Common mistakes to avoid

• Undercooked pumpkin: Cook it until soft enough to mash easily before making the filling.
• Too much filling: Keep the purée in the centre so the edges can meet and seal.
• Dry dough: Add the milk gradually and knead until the dough is homogeneous.
• Sticky pastry: Dust the work surface lightly with flour before rolling.
• Open seams: Brush the edges with a little water and press them firmly with a fork.
• Overbaking: Take the empanadas out when they are lightly golden rather than waiting for a deep colour.

How to store

Once completely cool, store the empanadas in an airtight container in the fridge for up to 3 days. Reheat in an oven at 160°C until warmed through; the pastry may soften slightly after storage.

Frequently asked questions