Savory Pumpkin Empanadas


  • 1 tablespoon olive oil
  • 2 cups leeks, sliced, white and light green parts only
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup pumpkin puree
  • 3 ounces feta cheese, crumbled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1 egg, beaten, for brushing (or more olive oil)

Cooking Instructions

Step 1: Make the Filling: Heat olive oil in a skillet over medium-high heat.

Step 2: Add leeks, salt, and pepper.  Cook, stirring occasionally, for 7 to 8 minutes or until the leeks are softened.

Step 3: Transfer the leeks to a bowl.  Add pumpkin puree and stir to combine.

Step 4: Make the Dough: In a mixing bowl, whisk together flour, yeast, sugar, and salt.

Step 5: Add in water and olive oil.

Step 6: Stir until the dough comes together.  Start kneading dough until it is smooth.  Cover the dough and let it rest for one hour.

Step 7: Assemble the Empanadas: Roll out the dough to 1/8-inch thick on a lightly floured kitchen counter.

Step 8: Cut out circles with an empanada press.  Gather the dough and roll it out again until it is all used.  You should get 24 empanadas.  If you do not have an empanada press, use a circular dish around 4- to 5-inches in diameter and cut out rounds.

Step 9: Place the circles of dough on the empanada press.  Brush the edges with some water.  Fill each with 1 tablespoon of the pumpkin filling and place some crumbled feta on top.

Step 10: Close the empanadas with an empanada press or use a fork to seal them.

Step 11: Preheat oven to 350 degrees F.

Step 12: Arrange empanadas on two baking sheets.  Brush each with beaten egg or olive oil.

Step 13: Bake the empanadas for 15 minutes, removing them from the tray to a drying rack quickly to prevent dough from sogging. Serve warm.

Enjoy these savory, delicious bites from The Daring Kitchen!