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Laura Bais
By Laura Bais

Spooky Halloween Empanadas

16 steps
Prep:45minCook:20min
What better way to open the spooky season in advance than to test out a Halloween recipe idea?🕸🦇These spooky Halloween empanadas are a true delight to make and eat!👻🥟🎃
Updated at: Thu, 07 Sep 2023 06:33:16 GMT

Nutrition balance score

Unbalanced
Glycemic Index
69
High
Glycemic Load
11
Moderate

Nutrition per serving

Calories99.5 kcal (5%)
Total Fat3.7 g (5%)
Carbs15.6 g (6%)
Sugars8.4 g (9%)
Protein1.2 g (2%)
Sodium17.5 mg (1%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet

Instructions

Making the Pumpkin Puree

Step 1
Slice open the pumpkin, cut it into wedges, clean, and peel each. Cut them into bite-size cubes and place them into a large pot.
Step 2
Sprinkle with a generous amount of sugar to caramelize and splash of water. Add water regularly to simmer lightly on the bottom.
Step 3
It is done when you can press it with a fork and it mashes, just like a potato.
Step 4
Add spices: cinnamon, nutmeg, and cloves. Also, stir in some honey. I always recommend doing a taste test and seeing if you want it more sugary.
Step 5
Leave it in the chunks or puree it with a blender.
Leave it in the chunks or puree it with a blender.

Preparing the Dough

Step 6
Add flour and a sprinkle of salt, and pulsate it for a few seconds, just to make sure it’s loose.
Step 7
Add butter cubes and pulsate it a few times, until you have a crumbly texture.
Step 8
Add an egg to the dough and pulsate a few times more.
Step 9
It is almost ready now, but you’re going to need a splash of water to assemble the dough into a perfect, soft, and spreadable ball. It should be soft enough to roll out but not tear apart.
Step 10
Dust the countertop surface with flour and knead the dough a bit. It should be very soft, but not sticky, like play-dough. I separated it into two equal pieces and massaged the powdered orange color into one.

Shaping the Empanadas

Step 11
Roll out the dough balls into thin sheets and cut with cookie cutters. Arrange them on the baking paper, so they are easier to move around.
Roll out the dough balls into thin sheets and cut with cookie cutters. Arrange them on the baking paper, so they are easier to move around.

Filling the Empanadas

Step 12
Put a teaspoon (or more) of pumpkin puree filling on top of pumpkin shapes. Remember to place the filling on the half of the batch only, as you’ll need another half for folding.
Step 13
Cover each piece and secure them with a fork. I advise you to refrigerate the empanadas straight on the cookie sheet for at least half an hour before baking, as the crust won’t crack that way.
Cover each piece and secure them with a fork. I advise you to refrigerate the empanadas straight on the cookie sheet for at least half an hour before baking, as the crust won’t crack that way.

Baking

Step 14
Heat your oven to 380 °F (190 °C) and bake empanadas for about 20 minutes. This depends on how big your empanadas are, though. But, you’ll know they are done when the top turns golden.
Heat your oven to 380 °F (190 °C) and bake empanadas for about 20 minutes. This depends on how big your empanadas are, though. But, you’ll know they are done when the top turns golden.
Step 15
Take them out of the oven and let them sit at room temperature to chill a bit.

Serving

Step 16
Mix powdered sugar and milk into a paste-like consistency and ice the empanadas.
View on Julie's Cafe Bakery
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