Slightly sweet pumpkin empanadas with homemade pastry
2 cups whole wheat flour
1/4 teaspoon salt
4 tablespoons butter, softened
2–3 tablespoons ice water
1 cup roasted pumpkin, mashed
1–2 tablespoons raw or brown sugar
1/2 teaspoon cinnamon
Optional, for Assembly:
Milk, cream, or beaten egg for brushing on top
Raw sugar for sprinkling
For the Dough:
Combine the flour and butter in a mixing bowl and beat with a paddle attachment or just with a wooden spoon or spatula until well combined.
Add the egg and combine.
Add enough water, a tablespoon at a time, to bind the dough together into a ball.
Knead for a few second until the dough feels smooth and slightly elastic.
Roll the dough ball in some oil or soft butter and refrigerate 30 minutes to relax the gluten and make it easy to roll out.
For the Filling:
Beat the pumpkin together with the sugar and cinnamon until light and smooth.
On a floured surface with a floured rolling pin, roll the dough out to 1/4″ thickness, or until it’s about a foot-and-a-half diameter circle. (If the dough doesn’t roll out easily — i.e. it springs back — let it rest longer)
Cut 3″ circles from it. (You should get 16-18 circles.)
Plop 1 teaspoon of filling onto the lower half of each circle and fold over to cover it.
Use a fork to mash the seam together.
Transfer to a baking sheet, leaving 1/2″ between each.
If you like, brush the tops with milk or a beaten egg for a glossy look and/or sprinkle with sugar.
Bake at 350 F for 15-20 minutes until golden brown.
These may be served warm, or cooled and stored for a few days on the counter in a Tupperware. Reheat in the oven before serving or eat at room temperature.