Peanut Butter Pumpkin Empanadas
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Peanut butter pumpkin empanadas feature a flaky pastry filled with a creamy blend of pumpkin and SKIPPY® Creamy Peanut Butter. Baked to golden perfection, these sweet and nutty treats offer a unique and delightful twist on traditional empanadas.
Total Time
1 hour, 25 minutes
Serving Size
Makes 12 Servings
Dough
3
cups flour
1/3
cup sugar
1/4
teaspoon salt
1/4
teaspoon baking powder
1
cup cold butter, cubed
Up to 1 cup warm water
Filling
1
(15-ounce) can pumpkin puree
1/2
cup sugar
1/4
cup SKIPPY® Creamy Peanut Butter
1
tablespoon pumpkin pie spice
1/2
teaspoon vanilla
1/4
teaspoon salt
1
egg, lightly beaten with 1 tablespoon water
1
In large bowl combine flour, sugar, salt and baking powder. Add butter. Using pastry blender, cut butter into flour mixture until mixture resembles pea sized clumps. Add water, a little at a time, mixing just until dough sticks together. Knead until dough pulls away from sides of bowl. Wrap in plastic wrap. Chill 30 minutes.
2
In medium bowl combine filling ingredients. Mix well.
3
Heat oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper. Divide chilled dough evenly into 12 balls. On lightly floured surface, roll each ball out to form a 5-inch circle. Place 2 tablespoons pumpkin filling in center. Fold in half. Use fork to seal edges. Vent top with sharp knife. Place on baking sheets. Brush each with egg mixture. Bake 25 to 30 minutes or until golden brown.
Nutrition information not available.
Product information not available.
