Pumpkin Pecan Empanaditas (Mini Empanadas)

Recipe by blucoat
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READY IN: 50mins
YIELD: 54 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
  • Preheat oven to 400°F (200°C).
  • Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
  • Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
  • Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.
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