Garnacha Day — Maple and Bacon Pumpkin Empanadas
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 24 empanadas
Savory ricotta and pumpkin empanadas have slight maple and bacon hints for a beautiful autumn appetizer that is perfect with a fruit-forward Garnacha wine.
  • 4 slices bacon, cooked crispy and finely chopped
  • 1 (15 oz) box refrigerated pie crusts
  • ½ (15 oz) can pumpkin puree
  • ¼ cup ricotta cheese
  • ¼ cup dark brown sugar
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons coarse sugar crystals, such as Turbinado sugar
  • 1 egg white
  • 1 teaspoon water
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, mix together pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt and chopped bacon until well combined.
  3. Unroll refrigerated pie dough and roll out with a floured rolling pin until smooth. Using a 3-inch round cookie or biscuit cutter, cut rounds out of rolled dough. Gather scraps and re-roll, cutting more rounds out of remaining dough. Repeat process with second refrigerated pie crust. This should yield approximately 24-28 rounds.
  4. In a small bowl, whisk together egg white and water. Set aside.
  5. Place a dollop of the pumpkin mixture in the middle of each dough round. Brush the edge of each round with egg wash. Fold over and crimp with a fork to seal. Brush tops of each empanada with egg wash and sprinkle with coarse sugar.
  6. Arrange empanadas on prepared baking sheets. Bake in preheated oven for 20 minutes or until golden brown. Remove from oven and cool on wire cooling rack.
Recipe by Honest Cooking at