Empanada De Calabaza
This South American-inspired recipe is a great way to stand out against your competition. With slightly sweet LIBBY’S® Pumpkin Puree and creamy goat cheese, your guests will love this dish. These savory pumpkin turnovers are sure to satisfy your cravings for something warm, flaky, and filled with delicious flavors. Bake the empanadas in the oven until they are golden brown and crispy. The aroma of the warm pumpkin and spices will fill your kitchen, making it hard to resist taking a bite right away.
Serve these Empanadas De Calabaza as a delightful appetizer, snack, or even as a main course accompanied by a fresh salad. The combination of the flaky crust and the sweet and spiced pumpkin filling creates a harmonious balance of flavors. Gather your ingredients, roll up your sleeves, and get ready to enjoy the deliciousness of these Empanadas De Calabaza.
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Empanada dough, rolled to 1/8-inch empanada circles -- 1.5 lbs
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Egg whites, whisked to create an egg wash -- 2 ea
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LIBBY’S® Pumpkin Puree -- 12 ozs
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Pumpkin, diced and roasted -- 20 ozs
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Smoked pork, pulled -- 1 lb
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Goat cheese, crumbled -- 12 ozs
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Sage, chopped fine -- 2 Tbsp
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Thyme, chopped fine -- 1 Tbsp
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Salt -- to taste
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Pepper -- to taste
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1Assemble the filling by combining pumpkin puree, pulled pork, sage, and thyme.
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2Create the empanada by putting filling into dough, topping with goat cheese. Fold and use egg whites to seal the edges.
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3Cool for at least 1 hour.
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4Fry in 350°F oven until golden brown and hot all the way through.
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5Serve.
