Spiced Pumpkin Chorizo Empanadas (Printer-Friendly)
Enjoy golden pastry filled with savory chorizo, spiced pumpkin, and fresh herbs. Ideal for snacking or sharing.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 teaspoon white vinegar
→ Filling
07 - 1 cup peeled, diced pumpkin
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon ground cinnamon
12 - 1/4 teaspoon chili flakes, optional
13 - Salt and black pepper, to taste
14 - 4 ounces chorizo sausage, casing removed, finely chopped
15 - 1 small onion, finely diced
16 - 2 cloves garlic, minced
17 - 1/4 cup fresh cilantro, chopped
→ Assembly
18 - 1 large egg, beaten for egg wash
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the diced pumpkin with olive oil, smoked paprika, cumin, cinnamon, chili flakes, salt, and pepper. Spread on the prepared baking sheet and roast for 18–20 minutes until tender. Cool slightly and mash gently with a fork.
02 - In a large mixing bowl, combine all-purpose flour and salt. Cut in the cold diced butter until mixture resembles coarse crumbs. In a separate bowl, whisk together egg, cold water, and white vinegar. Pour wet ingredients into flour mixture and stir just until combined. Knead briefly, shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - In a skillet over medium heat, cook chorizo until it begins to brown, about 3–4 minutes. Add diced onion and cook until soft, approximately 3 minutes. Stir in minced garlic and cook for 1 minute more. Remove from heat and combine in a bowl with roasted pumpkin and chopped cilantro. Allow filling to cool to room temperature.
04 - On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Cut out 5-inch circles using a round cutter.
05 - Spoon 2 tablespoons of cooled filling into the center of each dough circle. Fold dough over to form a half-moon shape, pressing edges to seal. Crimp edges with a fork for secure closure.
06 - Transfer sealed empanadas to the parchment-lined baking sheet. Brush tops liberally with beaten egg. Bake for 18–20 minutes until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- Uses simple pantry ingredients with just a couple specialty touches
- Can be prepped ahead and baked off when guests arrive
- Balances sweet and spicy notes for a truly satisfying bite
- Perfect as both finger food and a centerpiece appetizer
02 -
- High fiber from pumpkin and whole ingredients
- Perfectly portable for parties and lunch boxes
- Lovely balance of protein carbs and fat for sustained energy
03 -
- Keep dough cold and work quickly for shatteringly crisp pastry Chilling finals before baking helps with flakiness
- Finish with a touch of flaky salt if desired right after egg wash
- Mashing pumpkin just enough creates texture in every bite not just smoothness