Pumpkin Pecan Empanaditas Mini Empanadas Recipes

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PUMPKIN EMPANADITAS



Pumpkin Empanaditas image

Pumpkin cookies that will remind you of a bite-sized pumpkin pie! Pair them with coffee, tea or chai.

Provided by Land O'Lakes

Categories     Pumpkin     Snack     Vegetable

Time 1h1m

Yield 54 cookies

Number Of Ingredients 18

Filling
1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon Land O Lakes® Butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice *
1/4 cup chopped pecans
Crust
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup cold Land O Lakes® Butter
8 to 10 tablespoons cold water
Glaze
1 large Land O Lakes® Egg
1 teaspoon water
Decoration
Coarse decorator sugar

Steps:

  • Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.
  • Heat oven to 400°F.
  • Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
  • Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
  • Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.

Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 95 milligrams, Carbohydrate 10 grams, Fiber

MEXICAN PUMPKIN EMPANADAS



Mexican Pumpkin Empanadas image

My take on a traditional pumpkin empanada! Adjust all spices to your taste.

Provided by Esther Loveall Saunders

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  • Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  • Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.3 g, Cholesterol 46.5 mg, Fat 18.6 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 709.8 mg, Sugar 26 g

JOSEFINA'S PUMPKIN EMPANADITAS



Josefina's Pumpkin Empanaditas image

This recipe is Pumpkin Empanaditas from "Josefina's Cook Book". This was a cookbook that is (no longer) published in conjunction with Pleasant Company's Josefina doll.

Provided by Anissa Wolf

Categories     Dessert

Time 50m

Yield 12-16 empanaditas, 12-16 serving(s)

Number Of Ingredients 15

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon clove
1/2 teaspoon cinnamon
1/4 cup sugar
6 tablespoons lard
5 tablespoons cold water
1 tablespoon butter
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1 cup pumpkin puree
1 egg
1 tablespoon water

Steps:

  • Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
  • Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
  • Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
  • Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
  • Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
  • Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.

Nutrition Facts : Calories 202.6, Fat 8, SaturatedFat 3.3, Cholesterol 26.2, Sodium 144.3, Carbohydrate 30, Fiber 0.8, Sugar 13.2, Protein 2.8

PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

Field editor Pat Habiger of Spearville, Kansas suggests, "These delicious mini tarts are lovely for Christmas or to serve at a tea. They're worth the extra time it takes to make them."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 large egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 325° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. , Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 127mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CHEESECAKE EMPANADAS



Pumpkin Cheesecake Empanadas image

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

1 large egg white
1/2 teaspoon vanilla extract
1-1/2 teaspoons packed brown sugar
1-1/2 teaspoons aniseed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 ounces cream cheese, softened
1/4 cup canned pumpkin pie mix
1 large egg yolk, room temperature, lightly beaten
1 tablespoon finely chopped pecans, toasted
2 sheets refrigerated pie crust

Steps:

  • Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside. , In a small bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans., On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes. , Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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