SAVORY PUMPKIN EMPANADAS
with chorizo & queso fresco
Learn how to make these savory turnovers filled with real pumpkin and chorizo completely from scratch with step by step instructions.
The first step is to make the dough. You'll need flour, butter, eggs, ice water, salt and a splash of white vinegar.
MAKE THE DOUGH
You can make the dough ahead of time, wrap it tightly in plastic and keep it in the fridge until you are ready to roll out and make your savory pumpkin empanadas.
Then roll out dough and cut circles.
Place pieces of parchment between the layers so they don’t stick together.
Roast the calabaza, or pumpkin, in the oven until it is soft. Then use a large spoon to scoop out the flesh.
MAKE THE FILLING
Brown the chorizo with the onion and garlic, add the salt and pepper. Then, fold in the roasted pumpkin and the cheese. DONE!
Fill and seal empanadas, pressing the edges with a fork. Bake for 18 - 25 minutes, until golden brown.