Dessert for 8

Pumpkin Empanadas

Name: Pumpkin Empanadas
Total time: 110 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cup unbleached all purpose flour; 1 cup white whole wheat flour; 1/2 tsp salt; 3 tbsp unsalted butter; 1/2 cup ice cold water; 1 egg; 1 cup pumpkin puree; 1/4 cup brown sugar or piloncillo; 1 tsp heavy cream or half and half; 1 tsp cinnamon; 1/4 tsp ground allspice; 1 egg white beaten with 1 tbsp water (optional); 1 tbsp white sugar mixed with 1 tsp cinnamon sugar (optional)

$1.82for 4110 minServes 8

These pumpkin-filled pastries use a tender butter dough and bake until golden with a lightly spiced center.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Canned pumpkin, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
	Heavy cream, a little$0.22/oz typical	a little	$0.04Typical price
Total for the servings shown		$3.65

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSyrups, molasses, powdered sugarDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

110 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

Mexican Vegetarian Budget Desserts Fall

Typical price

$0.46 per serving$1.82 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cup unbleached all purpose flour
1 cup white whole wheat flour
1/2 tsp salt
3 tbsp unsalted butter
1/2 cup ice cold water
1 egg
1 cup pumpkin puree
1/4 cup brown sugar or piloncillo
1 tsp heavy cream or half and half
1 tsp cinnamon
1/4 tsp ground allspice
1 egg white beaten with 1 tbsp water (optional)
1 tbsp white sugar mixed with 1 tsp cinnamon sugar (optional)

Steps

Mix both flours and salt, work in the butter, and stir in ice water until a dough forms; chill it for 30 minutes.
Cook pumpkin, brown sugar, cream, cinnamon, and allspice in a small saucepan over medium heat for 8 minutes, then cool the filling.
Heat the oven to 375 F and line a baking sheet with parchment.
Roll the dough thin, cut eight rounds, place filling in the centers, fold them over, and press the edges closed.
Brush the empanadas with beaten egg white and water, then sprinkle them with cinnamon sugar if using.
Bake on the baking sheet for 20 to 25 minutes, until golden, and cool for 10 minutes.