Spiced Pumpkin Chorizo Empanadas

Golden flaky pastry stuffed with roasted pumpkin and smoky chorizo creates a comforting empanada bursting with layered spices and fresh herbs. These spiced pumpkin and chorizo empanadas have become my favorite fall appetizer, crispy on the outside, tender and richly flavored inside. They are a hit for festive gatherings and are just as perfect for a cozy snack on chilly evenings.

I first served these empanadas at a friendsgiving and everyone asked for seconds. The combination of pumpkin and chorizo surprised even my pickiest eater, and now I prepare double batches to keep in the freezer for last-minute snacks.

Ingredients

• All-purpose flour: gives the dough structure and crispness, look for unbleached flour for best flavor
• Unsalted butter: provides rich flavor and a tender flaky texture, select high-quality European-style if available
• Egg: binds the dough and gives it richness, use market-fresh eggs for best results
• White vinegar: creates flakiness in the pastry, ordinary pantry vinegar works fine
• Cold water: helps bind everything while keeping the dough tender
• Pumpkin: brings sweetness and color, choose fresh sugar pumpkin or butternut for creaminess
• Olive oil: assists roasting and gives depth, extra virgin is best for flavor
• Smoked paprika: infuses subtle smoky notes, try Spanish smoked if at hand
• Ground cumin: offers earthy undertones, ensure freshness for fragrance
• Ground cinnamon: balances the savory filling with gentle warmth
• Chili flakes: lend a gentle heat, optional, pick mild aleppo for more fragrance
• Chorizo sausage: adds hearty flavor, quality links with lots of paprika yield the tastiest filling
• Onion and garlic: round out the savoriness, choose firm fresh bulbs
• Fresh cilantro: brightens everything, pick leaves with deep green hue
• Salt and pepper: for full taste, kosher salt and fresh cracked pepper recommended
• Egg wash: for glossy golden tops, beaten and applied at final step

Instructions

Preheat the Oven:

Set the oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a baking sheet with parchment and set aside for roasting. This ensures even cooking and makes cleanup easier.

Roast the Pumpkin:

Toss the diced pumpkin in olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Spread on the prepared baking sheet. Roast for eighteen to twenty minutes until the pumpkin is tender and edges caramelize slightly. Cooling is key before mashing, this brings out the sweetness.

Make the Empanada Dough:

In a large bowl, combine flour and salt. Add cold diced butter and use fingertips or a pastry cutter to blend until the mixture looks like coarse crumbs with pea-sized bits. Whisk egg, water, and vinegar in a separate bowl then pour into the flour mixture. Stir gently just until a shaggy dough forms. Knead very briefly until smooth, press into a disk, wrap in plastic or beeswax paper, and chill for twenty minutes. Proper chilling prevents shrinking and sticking later.

Prepare the Filling:

Heat a skillet over medium flame. Add chopped chorizo, stirring until it starts browning and smelling fragrant, about three to four minutes. Stir in diced onion and cook until soft but not browned, about three minutes. Add garlic and cook for one minute, just until sweet-smelling. Combine the cooked mix with your cooled roasted pumpkin and fresh chopped cilantro in a bowl. Let everything cool to room temperature before moving forward.

Shape and Fill the Empanadas:

Lightly flour your countertop. Roll out the chilled dough to one eighth inch thickness. Use a circular cutter or inverted bowl about five inches wide to cut rounds. Spoon two tablespoons of filling into the center of each round. Gently fold dough over, creating a half moon shape. Press edges to seal tightly and crimp the border with a fork for a rustic finish.

Bake to Golden Perfection:

Arrange the shaped empanadas on your lined baking sheet. Brush the tops evenly with beaten egg for a shiny crisp finish. Bake for eighteen to twenty minutes until the pastries are deeply golden and puffy. Let cool just enough that they can be handled but are still warm.

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My favorite part is roasting pumpkin until the edges caramelize, that brings a lovely sweetness that balances the spicy chorizo. The first time I made these was for my grandmother’s birthday and she declared them the tastiest surprise of the night.

Storage Tips

Store cooled empanadas in a sealed container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore their crisp exterior. For longer storage, freeze uncooked empanadas in a single layer and bake straight from frozen, add a few minutes extra baking time.

Ingredient Substitutions

Swap sweet potato for pumpkin if desired. For vegetarian empanadas, use sautéed mushrooms or black beans instead of chorizo. You can also try turkey chorizo for a lighter bite or add a handful of spinach for a fresh finish.

Serving Suggestions

Serve warm empanadas with a cool avocado crema or tangy yogurt dip. For festive spreads, offer alongside pickled onions or simple tomato salsa. They make fantastic lunchbox additions or picnic treats as well.

Cultural and Historical Context

Empanadas are a cherished snack throughout Latin America, especially in Argentina and Colombia. Each region shapes fillings based on local harvests, these pumpkin and chorizo pockets reflect autumnal flavors and celebrate the fusion of Old World spices and vibrant New World squash.

Seasonal Adaptations

Make with roasted butternut or acorn squash for winter. Use fresh spring herbs like parsley or thyme for a lighter filling. Add sautéed corn for summer sweetness.

Success Stories

My sister discovered these empanadas at a family party and insisted we make them together the next weekend. They quickly became her favorite food to share with friends. I hear from readers who freeze batches for easy weeknight meals and are delighted by how the flavor improves as the spices settle.

Freezer Meal Conversion

Lay filled but unbaked empanadas on a sheet pan and freeze until firm. Transfer to freezer bags for up to two months. Bake directly from frozen, brushing with extra egg wash just before placing in the oven.

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Enjoy these empanadas fresh out of the oven or keep extras on hand for quick snacks that warm you from the inside out. Flavors intensify as they settle, making leftovers even tastier.

Recipe Questions & Answers

→ Can I use sweet potato instead of pumpkin?

Absolutely. Sweet potato works well and provides a similar texture and sweetness in the filling.

→ Is it possible to make these vegetarian?

Yes. Omit the chorizo and use sautéed mushrooms or additional roasted vegetables.

→ How do I keep the pastry flaky?

Use chilled butter and avoid overworking the dough. Brief chilling before assembly helps, too.

→ What dips pair well with the empanadas?

Tangy yogurt, avocado sauce, or a zesty salsa complement the flavors beautifully.

→ Can I prepare the filling ahead of time?

Yes. Roast the pumpkin and cook the chorizo mixture, then refrigerate until ready to assemble.

→ Are there any allergens to watch for?

These contain wheat, eggs, dairy, and possibly pork. Always check ingredient labels for sensitivities.