Ingredients
Serves: about 30 small empanadas
For the filling:
2 cups pumpkin puree (homemade or canned)
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter
For the dough:
3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
2 eggs, whisked
2-3 tablespoons milk
For the egg wash:
1 egg, whisked
sugar for sprinkling
Preparation
