Recipes in the world of Flavilo

Golden-brown pumpkin and sage empanada

Pumpkin and Sage Empanadas

Pumpkin and sage are a classic autumn pairing that comes together in this empanada recipe in the form of a delicious, creamy filling. The woody, slightly minty aroma of sage perfectly complements the natural sweetness of pumpkin, creating a truly harmonious and comforting dish. Technical tip: it's important to roast the pumpkin, not boil it – this prevents the filling from becoming watery. Sauté the sage for only a short time, otherwise it can become bitter. The filling is ideal when it's creamy but not too runny, so it can be easily shaped into the dough. This empanada is the perfect choice for chilly evenings, autumn picnics, or as a special welcome for guests. Enjoyed warm or cold, its flavors are guaranteed to enchant anyone who wants to immerse themselves in the world of autumn cuisine.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
1700 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or shortening
⭕ 300 g Pumpkin (roasted and puréed)
⭕ 6 Fresh sage leaves
⭕ 1 cloves Garlic
⭕ 0.25 tsp Ground nutmeg
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    In a bowl, combine the flour and salt. Add the melted butter or shortening, then gradually add the water. Knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    Peel, cube, and roast the pumpkin at 400°F (200°C) for about 25 minutes, or until tender. Purée with a fork or immersion blender until smooth.

    3

    In a skillet, sauté the finely chopped sage in olive oil until fragrant. Add the crushed garlic and cook for a few seconds more. Stir the sage-garlic mixture into the pumpkin purée along with the nutmeg.

    4

    Let the filling cool slightly. Taste and season lightly with salt, if needed.

    5

    On a lightly floured surface, roll out the dough to a 3 mm thickness. Cut out circles about 4-5 inches (10–12 cm) in diameter. Place a tablespoon of the pumpkin filling in the center of each circle.

    6

    Fold the dough in half to form a half-moon shape. Seal the edges with a fork or by hand, ensuring they are well-sealed, as the filling is quite soft.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil for a nice golden color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the crust is golden brown and crispy, and the filling is heated through.

    9

    Let cool for 5 minutes before serving warm. This makes a delightful autumn dish, which is also delicious cold.