Pumpkin Empanadas Mini Hand Pies

Ingredients:

For the Dough:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated sugar

1 cup unsalted butter, cold and cubed

1/4 cup ice water (plus more if needed)

For the Pumpkin Filling:

1 cup canned pumpkin puree

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

For Assembling and Baking:

1 egg, beaten (for egg wash)

1 tablespoon water (for egg wash)

Granulated sugar (for sprinkling)

 

Instructions:

Prepare the Dough:

In a large bowl, whisk together the flour, salt, and granulated sugar.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing until the dough begins to come together. If needed, add more ice water, 1 tablespoon at a time, until the dough holds together.

Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Pumpkin Filling:

In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix until well blended and set aside.

Assemble the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one of the dough disks to about 1/8-inch thickness.

Using a round cookie cutter (about 3-4 inches in diameter), cut out circles from the dough.

Place a small spoonful of the pumpkin filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal.

Use the tines of a fork to crimp the edges and ensure they are sealed.

Bake the Empanadas:

In a small bowl, whisk together the beaten egg and water to create an egg wash.

Brush the top of each empanada with the egg wash and sprinkle with granulated sugar.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Cool and Serve:

Allow the empanadas to cool on a wire rack before serving.

Enjoy your delightful Pumpkin Empanadas Mini Hand Pies!