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!
Ingredients
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
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Ingredients
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
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