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Pumpkin Sage Empanadas

Savory Pumpkin Sage Empanadas for Cozy Fall Snacking

Delicious Pumpkin Sage Empanadas filled with pumpkin and caramelized onions, perfect for fall snacking.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 1 hour 12 minutes
Servings: 6 empanadas
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Empanada Filling
  • 1 pack Refrigerated Pie Dough or thawed frozen empanada discs
  • 1.5 cups Pumpkin Puree use pure pumpkin, not pie filling
  • 1 large Onion thinly sliced
  • 1 tbsp Olive Oil or butter for a richer taste
  • 1 tbsp Fresh Sage minced; or 1 tsp dried
  • Salt & Pepper to taste
  • 1 large Egg beaten with 1 tbsp water
For the Sweet-Spicy Dipping Sauce
  • 0.25 cups Pure Maple Syrup use real maple for best taste
  • 1 tbsp Chili Paste adjust heat to liking
  • 1 tsp Apple Cider Vinegar to balance the sweetness

Equipment

  • Skillet
  • Baking Sheet
  • round cutter
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a skillet over medium-low heat. Add the sliced onion and cook for 15–20 minutes until golden and sweet.
  2. Stir in pumpkin puree, minced sage, salt, and pepper. Cook for 2-3 minutes, then let cool.
  3. Preheat oven to 375°F (190°C). Roll out pie dough to ⅛-inch thick and cut out 4–5 inch circles.
  4. Place 1.5–2 tbsp of cooled filling on each circle. Moisten edges, fold, and seal with a fork.
  5. Beat egg with water and brush the tops of the empanadas for a golden sheen.
  6. Bake for 18–22 minutes until golden and flaky, rotating halfway through.
  7. Whisk together maple syrup, chili paste, and vinegar for the dipping sauce.
  8. Serve warm with the dipping sauce.

Nutrition

Serving: 1empanadaCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Allow filling to cool before sealing the empanadas. Avoid overfilling to prevent leaks during baking.

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