Pumpkin Curry Empanadas Recipe

Name: Pumpkin Curry Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash; 1 small onion, chopped; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1/4 cup currants, softened 10 minutes in hot water to cover; 1 large egg, slightly beaten; Cilantro Mint Dipping Sauce (see sunset.com) or other chutney

Servings: persons

2 tablespoons vegetable oil, divided
12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
1 small onion, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 cup currants, softened 10 minutes in hot water to cover
1 large egg, slightly beaten
Cilantro Mint Dipping Sauce (see sunset.com) or other chutney

1
Preheat oven to 375u00b0. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
2
Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.
3
Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
4
Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
5
Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.
6
Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
7
Bake until golden brown, 15 to 20 minutes. Serve with chutney.
8
Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375u00b0.
9
Note: Nutritional analysis is per empanada.

728

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, divided, 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash, 1 small onion, chopped, 1/2 teaspoon ground ginger, and more.

Yes, Pumpkin Curry Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Curry Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions