Savory Pumpkin Empanadas

Snacks are always an important part of our holiday celebrations. I've always got a few plates and platters set out long before the main meal. Folks always say they'll spoil their appetite, but they manage to knosh a few bites of everything and STILL clean their plate! I'm trying these empanadas because they give a 'pumpkin spin' on a classic Spanish tapas offering. They'd be a fun snack for a Thanksgiving feast or for our traditional New Years Eve tapas dinner.

We'll see how they go down at a little get together this evening. I tried one and liked them; they have a soft herbal pumpkin flavour but  I feel they need more to them.. SB has tried one, too, and feels they need a bit more spice ... hmm. Perhaps more ham ... a switch-up with the prosciutto I used and larger cubes of German speck ? A smokier cheese, maybe? Some red pepper flakes? Like I said, I like them, but they could be even better. Having them with a crisp white wine would be a real treat! I'll have to think on it and get some other folks' opinions too. Nothing like experimenting on your friends! We'll put our heads together and get this filling right!

As for the empanada dough, using a conventional pie crust is pretty perfect. It crispy and flaky and has an easy bite. However, I found that one needs two full pie crust recipes - in other words enough pie crust for two two-crust pies. The filling , as stated in the recipe will easily make 60 two-bite empanadas and that's enough for a good Thanksgiving crowd! One could easily make these ahead of time and freeze them on cookie sheets. Bagging up frozen empanadas would allow you to bake as many or as few as you wish. Just a thought ...

If you decide to experiment with this filling recipe and come up with some neat additions, do let me know! One last point. Do use mashed pumpkin and NOT pumpkin pie filling ... just sayin'.

Savory Pumpkin Empanadas

Ingredients:

1 recipe for double crust pie crust

1- 15 oz can pumpkin pulp

1 large egg

1/2 c. ricotta cheese

1/4 tsp. Kosher salt

1/2 tsp. black pepper

1/4 tsp. ground sage

1/8 tsp. ground thyme

2 tbsp. whole milk

1/4 c. Parmesan cheese

5 slices of Spanish ham or Italian prosciutto, fried crisp and chopped small

small dish of cold water for sealing the empanadas

small dish of beaten egg for glazing the empanada crusts

Making the Empanadas:

1. Chill the pie crust dough. While it chills, crisp the ham and chop it. Mix the other ingredients and add the cooled ham. Mix well.
2. Pre heat the oven to 400 Degrees F.
3. Line a cookie sheet with parchment paper. Roll the crust out and cut 3 1/2 inch circles.
4. Place a teaspoonful of pumpkin filling just off center. Moisten the edges of the circle at the edges with water. Fold over and seal with a fork.
5. Place on the parchment paper-lined cookie sheet, leaving some space between each empanada. Brush with the egg glaze.
6. Bake for 15 - 20 minutes until golden and shiny.
7. Cool slightly before serving or leave in a single layer on a big platter and re-heat when you wish to serve them.