Ingredients (4)
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refrigerated pie crusts 1 package (2 9-in. crusts)
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canned pumpkin pulp, NOT pumpkin pie filling 1 cup
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egg, plus additional egg for brushing the top 1
Steps (4)
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1Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Unroll each pie crust onto a lightly floured surface and cut out circles using a 3–3½-inch cookie cutter. You will get 7–8. Lay rounds on a flat surface.
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2In a small bowl mix together the pumpkin puree, seasoning mix and egg until well blended. Spoon about 2 teaspoons of the mixture into the center of each round, making sure you leave the border around the filling clean.
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3Dip your finger in water and run it around the clean edge of the pie dough. Gently fold the empanadas in half. Using the tines of a fork, press down on the edges to seal them.
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4In a small bowl, whisk together another egg with water. Using a pastry brush, lightly brush the tops of the empanadas with egg mixture. Bake for about 20 minutes or until golden brown. Serve with your favorite Hidden Valley® dressing, for dipping.
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