Spiced Pumpkin Chorizo Empanadas

Spiced pumpkin and chorizo empanadas bring bold Latin American flavors wrapped in golden pastry These flaky pockets burst with sweet roasted pumpkin and savory chorizo making them ideal for parties or cozy snacks When I first crafted these for a holiday gathering my friends devoured them still warm from the oven and begged for the recipe

The first time I made these spicy empanadas I was testing recipes for a fall potluck I ended up eating a few right out of the oven unable to resist the crispy edges They have become my go to whenever I want something comforting yet impressive

Ingredients

• All purpose flour: gives the dough structure and a tender crumb Look for unbleached flour for better flavor
• Unsalted butter: adds flakiness Spike up quality by using fresh cold butter for best results
• Large eggs: help bind the dough and create a glossy finish through the egg wash
• White vinegar: gives the dough a delicate tenderness and helps it brown evenly
• Pumpkin: brings natural sweetness and silkiness Choose firm bright orange pumpkin for best results or opt for sweet potato as a variation
• Smoked paprika: delivers rich depth Opt for Spanish style paprika for a more authentic flavor profile
• Ground cumin and cinnamon: layer in warmth and earthiness essential for classic Latin flavor
• Chili flakes: offer optional heat Customize the spice level based on your preference
• Chorizo sausage: provides spicy notes Try to choose a fresh chorizo with robust paprika flavor Remove the casing and chop it finely for easiest filling
• Onions and garlic: create aromatic savory depth Use a fresh small onion for a gentle sweetness and mince the garlic very finely
• Fresh cilantro: adds a refreshing green burst Select bright green bunches for peak flavor

Instructions

Preheat and Prep:

Set your oven to 400 degrees Fahrenheit Line a baking sheet with parchment paper to make cleanup easier and prevent sticking

Roast Pumpkin:

Toss pumpkin cubes with olive oil and all the spices plus salt and pepper Arrange them in a single layer on the baking sheet and roast for around 18 to 20 minutes Check that the pumpkin is fork tender with caramelized edges Let it cool slightly and mash gently with a fork The aroma should be deep and savory

Mix the Dough:

In a large mixing bowl combine flour and salt Cut in cold unsalted butter using a pastry cutter or clean hands The mixture should resemble coarse breadcrumbs This step is crucial for flakiness Whisk the egg water and vinegar and gently stir into the flour mixture Do not overwork Once it comes together into a dough briefly knead it till just smooth Shape it into a disk wrap in plastic and chill for at least 20 minutes

Cook the Chorizo Filling:

Heat a skillet over medium heat Cook chopped chorizo for about 3 to 4 minutes till it starts browning and releasing aromatic oils Add onion and continue to sauté for another 3 minutes till soft Then add minced garlic and cook for just one minute Stir in the roasted mashed pumpkin and finish with chopped cilantro Take the pan off the heat and allow the filling to cool to room temperature

Roll and Cut Dough:

Lightly flour a work surface and roll out the chilled dough to about one eighth inch thick Use a five inch round cutter to make even circles If the dough gets sticky chill it briefly again

Fill and Seal:

Spoon about two tablespoons of filling onto the center of each dough circle Fold the dough over to create a half moon Press edges together firmly to seal Finish the edge with a fork for that classic empanada look and extra crunch

Brush and Bake:

Line up your empanadas on the baking sheet Brush each with beaten egg for shine Bake for 18 to 20 minutes till the pastry is golden and crisp and you hear a faint sizzling Cool just slightly so the filling doesn’t burn your tongue then serve

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Each time I roast the pumpkin I smile thinking of how my grandmother would sneak bites straight off the tray before I could mix it with the chorizo This filling always reminds me of cozy kitchen afternoons spent laughing and swapping stories while chopping ingredients

Storage Tips

Keep leftover empanadas covered in the fridge for up to three days To reheat skip the microwave and use a toaster oven or regular oven to maintain crispness You can also freeze unbaked empanadas and bake straight from frozen for quick appetizers

Ingredient Substitutions

Swap out pumpkin for sweet potato or butternut squash if desired For a vegetarian twist sautéed mushrooms give satisfying umami Replace chorizo with vegan sausage for plant based diets

Serving Suggestions

Serve warm empanadas with a zesty yogurt dip or creamy avocado sauce If making a party platter add fresh lime wedges and extra chopped cilantro for brightness Empanadas work as a standalone snack or paired with salads for a bigger meal

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Share these golden empanadas at your next gathering and watch them disappear quickly There is truly nothing cozier than the blend of warm spices and flaky pastry around the table

Your Recipe Questions Answered

→ Can I use sweet potato instead of pumpkin?

Yes, sweet potato is a delicious substitute for pumpkin and pairs well with chorizo and spices.

→ Is there a vegetarian alternative for the filling?

Omit chorizo and add sautéed mushrooms for a hearty, meat-free empanada option.

→ What dip pairs well with empanadas?

Tangy yogurt or avocado dip complements the savory filling and flaky pastry nicely.

→ Can the dough be made ahead of time?

Absolutely! Prepare and chill the dough up to one day in advance for convenient assembly.

→ Are there any allergens to consider?

These pastries contain wheat, eggs, and dairy. Check chorizo labels for additional allergens.

→ How do I ensure a crispy crust?

Keep the butter cold, avoid overworking the dough, and brush pastries with egg wash before baking.