September 15, 2011

Perfect Pumpkin Hand Pies ~ The Homesick Texan's Pumpkin Empanadas


While the first official day of fall isn't until September 23, it sure feels like autumn has arrived here.  The air is crisp; skies are grey, and I can't seem to shake off the urge to sit in front of the fire with a good book and a mug of warm cider.


So with the season of pumpkins and spice just around the corner, it is no surprise that I was drawn to the recipe for Pumpkin Empanadas during this, Week 3, of The Homesick Texan Cookbook Challenge & Cook-off.


These addictive little pumpkin hand pies start with a perfect cream cheese pie dough that rolls like a dream. The tender and flaky crust is filled with mixture of pumpkin and pecans that conjures memories of the best pumpkin pies.

Imagine packing these tidy little treats for your fall picnic or tailgate. They'd tuck nicely in to a school lunch, although if your family is anything like mine, they won't last that long.


Pumpkin Hand Pies
adapted from the Pumpkin Empanada recipe from The Homesick Texan Cookbook
makes about 3 dozen

For the crust
16 ounces cream cheese, room temperature
2 sticks (16 TB) butter, room temperature
3 cups all-purpose flour
1 teaspoon kosher salt

For the filling
1 15-oz. can of pumpkin puree
1 1/2 TB heavy cream
1/4 cup chopped pecans
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

For the topping
1 large egg
2 TB whole milk
1 teaspoon ground cinnamon
1 TB granulated sugar

1.  In the bowl of an electric mixer, beat butter and cream cheese until smooth.  Stir in flour and salt, on low speed, until a smooth dough is formed.  Shape dough in to a ball, flatten to 1", then wrap in plastic.  Refrigerate for 30 minutes.

2.  Meanwhile, prepare the filling by combining all ten of the filling ingredients.

3.  Preheat oven to 375 and lightly grease a baking sheet.

4.  Remove dough from refrigerator and roll it out on a floured surface to 1/8" thick.  Cut in to 3.5" - 4" rounds.  Gather up the scraps, form into a ball, then refrigerate.

5.  Place a teaspoon of the filling in the center of each dough circle and carefully fold the dough to the other side so it forms a half moon shape.  Crimp edges with your thumb and forefinger, or with a fork to seal.

6.  Prepare the topping by whisking together the egg and milk.  Brush the egg mixture on top of the pies.  Mix together the cinnamon and sugar and sprinkle on top of the pies.

7.  Bake for 20-25 minutes, until tops are browned.

8.  Remove remaining dough from refrigerator, roll and repeat until you've used all the dough.

-----------------------------------------

If you're a fan of the foodie tomfoolery and crafty shenanigans here at Rook No. 17, would you take a few seconds to show your support over at Babble?

14 comments:

  1. These sound delicious. I'm ready for pumpkin and apples and cooler weather fare. I am new to your blog but I will be back. You've created a great spot for your readers to visit and I enjoyed the time I spent here. I hope you have a great day. Blessings...Mary

    ReplyDelete
  2. Wow - these look fantastic! I'm definitely putting these on my short list of things to make from the book. Awesome choice!

    ReplyDelete
  3. Those pumpkin empanada's look so delicious. My "to cook" list for this book continues to grow. Thanks for sharing and have a great week end!
    Miz Helen

    ReplyDelete
  4. Jenn, these look awesome! I love pumpkin everything and can't wait to try these here... fantastic post! :)

    ReplyDelete
  5. Oh yes, I am imagining...and it sounds wonderful! These are glorious little bundles of Autumn to carry around with me. I am so making them ;)

    ReplyDelete
  6. I hate seeing summer end, but the pumpkin brings a smile to my face. These sound delicious!

    ReplyDelete
  7. Ah I love anything with pumpkin, these little hand pies are our favs!!

    ReplyDelete
  8. A dough made with cream cheese and butter simply has to be delicious. It one of those laws of nature!

    ReplyDelete
  9. Yumm lookin'

    truly going to try these~ Lezlee

    ReplyDelete
  10. fall-ish finally arrived this morning i'm sure it will burn off by noon! these look A-mazing. i love pumpkin and the cream cheese pastry on these is making my mouth water. i think you may have hit on the best ever way to enjoy pumpkin! thank you for sharing with tuesday night supper club

    ReplyDelete
  11. Oh my heavens fried dough and pumpkin,those look like the perfect fall treat. I will definitely mark this one in my cookbook.

    ReplyDelete
  12. I have never even thought of a dessert-type empanada. I am so used to the meat variety. These sound yummy, it is probably a good thing I never made it to the sweets section of the book!

    ReplyDelete
  13. I must try this...I love my pumpkin anything! Or maybe I will just come over and steal some of yours!

    ReplyDelete
  14. Your pumpkin empanadas look delicious and perfect for fall. Great pick!
    ;-)

    ReplyDelete

I enjoy hearing from you! Thank you so much for taking the time to be part of the creative and positive spirit here at Rook No. 17! xoxo Jenn

Pin It button on image hover