Gluten-Free Empanadas de Calabaza (Mexican Pumpkin Empanadas)
These gluten-free Empanadas de Calabaza are Mexican pumpkin pastries filled with homemade pumpkin purée sweetened with piloncillo and flavored with cinnamon and cloves. They have a tender, buttery crust that bakes up golden and flaky, with all the familiar flavors of this traditional fall treat. The filling can be prepared ahead of time, making these pumpkin empanadas easier to put together when you're ready to bake.
Equipment
- Pastry cutter
- Rolling pin or tortilla press
- Baking sheets
- Parchment Paper
Ingredients
- 2 cups homemade pumpkin filling chilled
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 4 tablespoons granulated sugar
- ½ cup butter, chilled and cut into cubes sub with dairy-free butter or chilled coconut oil
- 2 eggs
- ½ cup milk or dairy-free milk with neutral taste
- 1 egg, beaten for egg wash
Instructions
- Make pumpkin filling using my Puré de Calabaza recipe. Ensure it is completely chilled in the refrigerator before assembling the empanadas.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt and sugar.
- Cut in the chilled, cubed butter (or coconut oil) using a pastry cutter until the mixture resembles cornmeal. If you don't have a pastry cutter you can use your hands, a fork, or a potato masher.
- In a separate bowl, beat the 2 eggs with the milk.
- Pour the egg mixture into the dry flour mixture and mix by hand until a cohesive dough forms. If the dough feels too dry or crumbly, add 1 tablespoon of cold water to help it come together.
- Form dough into a ball. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Divide the dough into 12 equal parts and roll into balls.
- This dough can be sticky, so I find a tortilla press easier to use than a rolling pin. Line both sides of the press (or the bottom of a plate will also work) with plastic wrap or parchment paper. Press each dough ball into a circle ⅓ to ½ inch thick and about 5 inches in diameter.
- Spoon 1 tablespoon of the cooled pumpkin filling onto one half of each dough circle, leaving the edges clear. Carefully fold the other half over the filling.
- Spray a fork with cooking spray. Press the edges together with the fork to seal. Lightly prick the top of each empanada twice with the fork to allow steam to escape.
- Arrange the completed empanadas on the prepared cookie sheet.
- Brush the top of each one with the beaten egg.
- Bake for 16–18 minutes, or until the empanadas are evenly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to set completely.
Notes
- If unbaked empanadas are breaking, be sure the filling is not too runny or wet, don't roll the dough too thin, and you can also fill them with a little less pumpkin.
- Make ahead: The dough can be refrigerated for at least 1 hour or overnight. If chilled overnight, let it sit at room temperature for about 20 minutes, or until it is soft enough to divide and shape.
- Keep the dough cool: The dough can soften and become sticky as you work, especially when using coconut oil. Keep the portions you aren't working with in the refrigerator, and work with one dough ball at a time.
Nutrition
Serving: 1 servingCalories: 147kcalCarbohydrates: 16gProtein: 2gFat: 8.7gSaturated Fat: 5.3gCholesterol: 48mgSodium: 213mgPotassium: 102mgFiber: 0.6gSugar: 7.4gCalcium: 54mg
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!