Spiced Pumpkin Chorizo Empanadas (Printable Version)

Flaky pastry wraps savory chorizo and spiced pumpkin filling, baked until golden for a perfect snack or appetizer.

# What You'll Need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 teaspoon white vinegar

→ Filling

07 - 1 cup peeled, diced pumpkin
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and pepper, to taste
14 - 4 oz chorizo sausage, casing removed, finely chopped
15 - 1 small onion, finely diced
16 - 2 cloves garlic, minced
17 - 1/4 cup fresh cilantro, chopped

→ Assembly

18 - 1 large egg, beaten (for egg wash)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine diced pumpkin with olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Arrange on the prepared baking sheet and roast for 18–20 minutes until tender. Allow to cool slightly and mash gently with a fork.
03 - In a large mixing bowl, combine all-purpose flour and salt. Cut cold butter into the mixture until it resembles coarse crumbs. In a separate bowl, whisk together egg, cold water, and white vinegar. Incorporate the wet mixture into the flour blend, stirring until just combined. Knead briefly, shape into a disk, wrap in plastic, and chill for 20 minutes.
04 - Cook chopped chorizo in a skillet over medium heat for 3–4 minutes until starting to brown. Add diced onion and sauté until soft, about 3 minutes. Stir in minced garlic and cook for 1 minute. Remove skillet from heat and mix thoroughly with roasted pumpkin and chopped cilantro. Set aside to cool to room temperature.
05 - On a floured surface, roll dough to 1/8-inch thickness. Cut out 5-inch circles using a cutter or bowl.
06 - Spoon 2 tablespoons of filling into the center of each dough circle. Fold dough over to create a half-moon and press edges firmly to seal. Crimp sealed edges with a fork for a decorative finish.
07 - Arrange empanadas on baking sheet and brush tops generously with beaten egg. Bake for 18–20 minutes until the pastry is golden brown. Cool slightly before serving.

# Expert Insights:

01 -
  • Uses basic pantry ingredients and one skillet
  • Warming spices make the flavor pop without overpowering
  • Flexible filling options for vegetarians
  • Perfect make-ahead dish for parties and family get-togethers
02 -
  • High in vitamin A from pumpkin
  • Empanadas freeze and reheat beautifully for quick snacks
  • Savory filling works well with many seasonal veggies
03 -
  • For the flakiest dough, do not overwork it and keep everything very cold
  • Roast pumpkin until the tips caramelize for deepest flavor
  • Seal empanadas tightly to prevent leaks and runny filling during baking
  • Dough can be made one day ahead and chilled overnight
  • Egg wash gives the crispiest shine and color, do not skip

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