Savory pumpkin and ricotta empanadas have slight maple and bacon hints for a beautiful holiday season appetizer.
As a food lover, I always enjoy trying new things. I want to sample all that life has to offer.
Not only do I want to sample, I want to share the experience with family and friends. There’s nothing better than gathering with a group of people around a spread of finger foods. Food just brings people together. I love to prepare a variety of foods that can easily be eaten while standing and talking, things that can be eaten with your hands or on a small plate.
One of the most interesting pies I’ve ever tasted was a pumpkin blueberry pie. At first, I was skeptical; however, after one bite, I was pleasantly surprised at the realization that berries and pumpkin go so nicely together. My thoughts turned to that berry pumpkin pie as I contemplated which recipe to showcase next.
The berry and spice flavors meld well with the pumpkin in these empanadas. The gently spiced pumpkin, combined with a touch of maple and smoky bacon inside, come together beautifully in these delightful bites. The mixture of sweet and savory makes these pumpkin empanadas a treat to remember.
Step by Step Guide to Making Maple and Bacon Pumpkin Empanadas
Preparing the Oven and Baking Sheets:
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper and set aside.
Making the Filling:
- In a large bowl, combine the pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt, and finely chopped bacon. Mix until well combined.
Preparing the Pie Crust:
- Gently unroll the refrigerated pie dough onto a floured surface.
- With a floured rolling pin, smooth out the pie dough.
- Using a 3-inch round cookie or biscuit cutter, cut out rounds from the dough.
- Re-gather any dough scraps, re-roll, and continue cutting until you have used up all the dough. Repeat the process with the second pie crust. You should end up with approximately 24-28 rounds in total.
Assembling the Empanadas:
- In a separate small bowl, whisk together the egg white and water to create an egg wash.
- Place a small amount of the pumpkin mixture onto the center of each dough round.
- Brush the edges of each round with the egg wash.
- Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal each empanada.
- Brush the top of each empanada with more egg wash.
- Sprinkle the tops with the coarse sugar crystals.
Baking:
- Place the assembled empanadas onto the prepared baking sheets.
- Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown.
- Once baked, remove the empanadas from the oven and let them cool on a wire cooling rack.
Maple and Bacon Pumpkin Empanadas
- Total Time: 40 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Savory pumpkin filling with
maple and bacon, baked in flaky pastry.
Ingredients
- 4 slices bacon, cooked crispy and finely chopped
- 1 box (425 g) refrigerated pie crusts
- 0.5 can (213 g) pumpkin puree
- 0.25 cups (59 ml) ricotta cheese
- 0.25 cups (59 ml) dark brown sugar
- 1 tbsp pure maple syrup
- 0.25 tsp pumpkin pie spice
- 0.25 tsp ground cinnamon
- 0.125 tsp salt
- 2 tbsp coarse sugar crystals
- 1 egg white
- 1 tsp water
Instructions
- Preparing the Oven and Baking Sheets:
- Preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper and set aside.
- Making the Filling:
- In a large bowl, combine the pumpkin puree, ricotta cheese, brown sugar, maple syrup, pumpkin pie spice, cinnamon, salt, and finely chopped bacon. Mix until well combined.
- Preparing the Pie Crust:
- Gently unroll the refrigerated pie dough onto a floured surface.
- With a floured rolling pin, smooth out the pie dough.
- Using a 3-inch round cookie or biscuit cutter, cut out rounds from the dough.
- Re-gather any dough scraps, re-roll, and continue cutting until you have used up all the dough. Repeat the process with the second pie crust. You should end up with approximately 24-28 rounds in total.
- Assembling the Empanadas:
- In a separate small bowl, whisk together the egg white and water to create an egg wash.
- Place a small amount of the pumpkin mixture onto the center of each dough round.
- Brush the edges of each round with the egg wash.
- Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal each empanada.
- Brush the top of each empanada with more egg wash.
- Sprinkle the tops with the coarse sugar crystals.
- Baking:
- Place the assembled empanadas onto the prepared baking sheets.
- Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown.
- Once baked, remove the empanadas from the oven and let them cool on a wire cooling rack.
Notes
- For richer flavor, use a higher quality maple syrup, such as Grade A.
- If you don’t have ricotta cheese, substitute mascarpone or cream cheese for a similar texture.
- To freeze unbaked empanadas, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the ricotta cheese in the filling?
Yes, you can use cream cheese or mascarpone as a substitute for ricotta, but keep in mind it may alter the texture slightly.
What type of pie crust works best for these empanadas?
You can use store-bought pie crusts or your favorite homemade pie crust recipe, both will work well for this recipe.
How can I adjust the sweetness of the filling if I find it too sweet?
If you find the filling too sweet, you can reduce the amount of maple syrup or add a pinch of salt to balance the flavors.
