Pumpkin Spice Empanadas

Name: Pumpkin Spice Empanadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6–8 people
Cuisine: N/A
Ingredients: 1 package (2 9-in. crusts) refrigerated pie crusts; 1 cup canned pumpkin pulp; 1½ teaspoons Hidden Valley® Spicy Ranch Salad Dressing and Seasoning Mix; 1 egg

Prep Time 15 min
Cook Time 20 min
Servings 6–8

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Ingredients (4)

refrigerated pie crusts 1 package (2 9-in. crusts)
canned pumpkin pulp, NOT pumpkin pie filling 1 cup
egg, plus additional egg for brushing the top 1
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix 1½ teaspoons

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.