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Pumpkin and Guava Empanadas

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  • Prep 30 min
  • Total 60 min
  • Ingredients 8
  • Servings 10
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Nicole M. Presley These delicious empanadas should be considered little gems. The slight nutty spice in the pumpkin pairs extremely well with the guava paste—all wrapped in a flaky crust. One bite, and you'll be smitten with the taste while your eyes dance with excitement over the pretty colors of fall inside. This is one dessert to impress your guests with, and almost too easy to make. I use store-bought pie crust as a time saver and the rest is just a little cutting and mixing. Make these empanadas (hand pies) for your next feast and delight everyone.
Qué Rica Vida Cocina
Updated Dec 30, 2013
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Ingredients

  • 8 oz ate de guayaba (guava paste)
  • 3/4 cup pumpkin puree
  • 1 tablespoon brown sugar
  • 1 tablespoon sweetened condensed milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg
  • 1 tablespoon water
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Directions

  •  
    1
    Preheat oven to 350°F.
  •  
    2
    Cut guava paste into 1 inch squares that are 1/4 inch thick.
  •  
    3
    In a bowl, mix the pumpkin puree, brown sugar, sweetened condensed milk and pumpkin pie spice. Set aside.
  •  
    4
    In a small bowl, whisk together egg and water. Set egg wash to the side.
  •  
    5
    Unroll both pie crusts from box and cut as many circles as possible with a 3 1/2 inch round cookie cutter. Put the circles on a cookie sheet lined with a baking mat. Gather the scraps of dough, roll them out with a rolling pin and continue to cut out circles. Make sure you put half of the circles on the cookie sheet.
  •  
    6
    Place a piece of guava paste in the center of the circles that are on the baking sheet. Top each piece of guava paste with a teaspoon of pumpkin mixture.
  •  
    7
    Top each circle with another of the remaining circles. Using your finger, go around the edges of each empanada, pressing down to make sure it’s closed.
  •  
    8
    Then, with a fork, go around entire edge of each empanada pressing firming with the tines.
  •  
    9
    Poke the top of each empanada with the fork to create four little vent holes.
  •  
    10
    Dip a pastry brush into the egg wash and brush each empanada to coat.
  •  
    11
    Bake for 30 minutes.
  •  
    12
    Remove from oven and allow cooling for 15 minutes.
  •  
    13
    Enjoy!

Expert Tips

  • tip 1
    Double the recipe for a larger crowd.
  • tip 2
    Empanadas can also be made in other shapes. Baking time will remain the same.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Nicole M. Presley These delicious empanadas should be considered little gems. The slight nutty spice in the pumpkin pairs extremely well with the guava paste—all wrapped in a flaky crust. One bite, and you'll be smitten with the taste while your eyes dance with excitement over the pretty colors of fall inside. This is one dessert to impress your guests with, and almost too easy to make. I use store-bought pie crust as a time saver and the rest is just a little cutting and mixing. Make these empanadas (hand pies) for your next feast and delight everyone.
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