Pumpkin SpiceEmpanadas
Ingredients(4)
- 1 package (2 9-in. crusts)
refrigerated pie crusts
- 1 cup
canned pumpkin pulp, NOT pumpkin pie filling
- 1½ teaspoons
- 1
egg, plus additional egg for brushing the top
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat 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.
- 2
In 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.
- 3
Dip 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.
- 4
In 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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