Roasted Pumpkin and Chocolate Empanadas

I just love pumpkin season. There are so many wonderful dishes to make, ranging from soups to savory to sweets and so much more. I also love empanadas. I combined the pumpkin and the empanadas to make a fun new fall dessert. It might just be a new fall favorite. And just the way I like I too. This delicious recipe only requires a few simple ingredients that we all have in out pantries at all times.

Roasted Pumpkin and Chocolate Empanadas

1 15 oz can of pumpkin puree

2 2/3 cups flour

2 TBSP sugar

1/2 tsp salt

1 cup or 2 sticks cold butter, cubed

1/2 cup milk

1 egg

1/2 cup sugar

3/4 cup chocolate chips or semi-sweet chocolate cut into small pieces, divided

1/2 tsp cinnamon

Preheat the oven to 425* F or about 200 * C.

Line a baking sheet with parchment paper and spread the pumpkin puree on the parchment paper. Roast for 15 minutes.

While the pumpkin is roasting, prepare your dough by mixing the flour, 2 TBSP sugar, salt and butter together in a food processor. Mix until it resembles crumbled sand.

Whisk the egg and milk together then add to the flour mixture and combine just until everything is moistened.

Once the pumpkin has been removed from the oven, reduce the heat to 375* F.

Once the dough is prepared, form it into a ball and roll it out on a lightly floured surface to about 1/2 thickness. Then cut into either circles or rectangles. You can make them any size you like. I cut mine into circles that were about 4 inches in diameter.

Combine the roasted pumpkin, cinnamon, the remainder of the sugar and about 2/3 of the chocolate. The pumpkin will be hot and will melt the chocolate.

Add about 1-2 TBSP of the pumpkin mixture (or as much as the dough will hold) to each piece and fold over. Pinch the edges tightly, then crimp with a fork on the edges, so the filling does not ooze out.

Once all the empanadas are made, poke them with a fork to make some air holes, then brush them with milk and place them in the oven at the reduced temperature. Bake for about 20 minutes or until they are golden brown and flaky.

Melt the remaining chocolate (add a dash of milk if you need to) and drizzle the melted chocolate over the empanadas. These are best served hot with a dab of ice cream on the side. My friend Suzanne also brought over some Aussie bites that we served on the side as well. Chipotle Lime Chicken These could have very easily been a meal by themselves.

These were something new and and fun, and definitely DELICIOUS!!!!!!! These are definitely a do-over.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

9 thoughts on “Roasted Pumpkin and Chocolate Empanadas”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s