South American-inspired Spiced Pumpkin Empanadas

Ingredients

While the original Momiji Manjū is a sweet Japanese confection filled with red bean paste, these South American-inspired empanadas take a savory approach. The filling is made with roasted pumpkin and infused with South American spices, giving it a distinct flavor profile. Additionally, the dough used for the empanadas is different from the traditional Japanese pastry, as it is flaky and reminiscent of South American empanada dough. We alse have the original recipe for Momiji manjū, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 cups (400g) roasted pumpkin, mashed 2 cups (400g) roasted pumpkin, mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the mashed pumpkin, chopped onion, minced garlic, ground cumin, paprika, chili powder, and chopped cilantro. Season with salt and pepper to taste.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
6. 6.
   Place a spoonful of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
7. 7.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds.
8. 8.
   Bake for 20-25 minutes, or until the empanadas are golden brown.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is soft and easily mashable. This will ensure a smooth and creamy filling for the empanadas.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the pumpkin filling.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• If you prefer a sweeter version, you can add a touch of brown sugar or maple syrup to the pumpkin filling.
• Experiment with different spices and herbs to customize the flavor of the empanadas to your liking.
• These empanadas can be made ahead of time and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pumpkin Empanadas warm as an appetizer or as a main course accompanied by a fresh salad. They are also great for parties or gatherings, as they can be easily shared and enjoyed by everyone.

Presentation advice

Arrange the Pumpkin Empanadas on a platter, garnished with fresh cilantro leaves and a sprinkle of paprika. The golden-brown crust and sesame seed topping will add visual appeal to the dish.