Sweet pumpkin & cinnamon empanadas
These flaky empanadas are made with a delicious pumpkin filling and spiced with cinnamon. Just what the holidays ordered!
Not Too Tricky
pack (8 oz)
store bought dough shells
Preheat the oven to 350°F.
Bring a large pot to high heat. Add water, cover and bring to a boil.
Add pumpkin and cook for about 20 minutes, until very tender.
Drain water and transfer to a bowl. Add maple syrup and 1/4 teaspoon ground cinnamon. Mix well until smooth.
Combine the other 1/4 teaspoon of ground cinnamon with the granulated sugar in a small bowl. Reserve.
Lightly cover a clean surface with flour.
Fill each shell with 2 tablespoons of purée. Fold in half and seal the borders using a fork.
Place the empanadas on a lightly greased baking sheet. Spread oil over each empanada and sprinkle some of the sugar and cinnamon mixture over them.
Bake for 12 to 15 minutes or until they’re golden brown.
Remove the empanadas from the oven and let them cool down for about 5 minutes before serving.