- 1 cup all purpose flour plain flour
- ½ cup whole wheat pastry flour or additional all purpose/plain
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- 4 tablespoon unsalted butter cut into chunks
- ¼ cup milk cold (can use water)
- 1 egg note hold some egg white back to glaze
- 1 cup pumpkin puree
- ¼ cup brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- For pastry:
Step 1: Put the flours, baking powder and the salt in a food processor and pulse to mix. Remove around 1 ½ – 2 tablespoon of the egg white and set aside, then add the rest along with the butter and milk.
Step 2: Pulse to mix and bring the mixture together in coarse crumbs.
Step 3: Remove the dough from the food processor, press together and wrap then refrigerate for around 30 minutes, or more if it suit your timing better.
- For filling:
Step 1: Place the pumpkin puree, sugar and spices in a small saucepan then place over a medium heat.
Step 2: Warm, stirring now and then to mix and dissolve the sugar and bring to a simmer. Simmer for around 5 – 10 minutes until the mixture thickens up and becomes quite jam or fruit-butter-like. Set aside to cool.
- Making the empanadas:
Step 1: Preheat oven to 400F/200C. Prepare a baking sheet/tray with either a silicone baking mat or parchment paper.