Pumpkin Empanadas
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
With so many ways you can fill them, empanadas are a delectable pastry that tastes good with any seasonal filling! This winter, this empanadas recipe highlights the undeniably delightful taste of pumpkin butter and pumpkin spice all wrapped up in a warm cashew flour tortilla. If you’re looking for a simple (or last-minute) recipe to round out a night of festivities with family and friends, look no further!
Author: Siete Family FoodsIngredients
- ½ c Pumpkin Butter (can be store-bought or you can make it)
- 4 Grain Free Cashew Tortillas
- Avocado Oil
- 1 tbsp Pumpkin Spice
- 1 tbsp Granulated Sugar or Sugar Alternative
Directions
- Preheat oven at 375ºF
- Heat a comal to medium high heat and heat each tortilla for a few seconds on each side to make them pliable
- Take off heat and add about 2 tablespoon of pumpkin butter in the center of each tortilla
- Fold tortillas in half and seal empanadas with a fork
- This will be easier if done when tortilla is still warm
- Place on a baking sheet with parchment and lightly spray them with avocado oil
- Combine pumpkin spice with sugar and set aside
- Bake for 18 mins or until edges are golden brown and top is crispy
- Using oven mitts, remove from oven and sprinkle each empanada with pumpkin spice sugar and
- serve!
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