Ingredients
- Empanada Dough (recipe follows)
- 1 (15-ounce) can Pacific Northwest Canned Pears, diced, in light syrup, drained
- ¾ cup (4-½ ounces) diced bacon
- 1 cup (5 ounces) diced red onion
- 1 teaspoon olive oil
- ¼ cup (1-¾ ounces) sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Salt and pepper to taste
- 1 tablespoon sugar for finishing
- Honey, for serving
- Mascarpone, for serving, optional
Empanada Dough
- 3 cups (15 ounces) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (4 ounces) cold butter, cubed
- 2 eggs
- ¼ cup (2 ounces) pumpkin purée
- ¼ cup (2 ounces) whole milk or heavy cream
- 2 tablespoons sugar
- 1 egg + 1 tablespoon water for egg wash
Method
Empanada Dough: Using the paddle attachment on a stand mixer, combine flour, baking powder, and salt. Once mixed, add the butter cubes, and mix on low speed until the butter is in pea-sized pieces.
Add 2 eggs, 2 tablespoons sugar, milk or cream, and pumpkin to the dry mixture. Mix until a smooth dough is formed. Divide dough in half, wrap each in plastic wrap, and refrigerate until ready to use.
Whisk together the egg and water in a small bowl for the egg wash. Set aside.
Empanada Filling: In a small skillet, add the diced bacon and cook over medium heat until starting to crisp. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Let cool.
Meanwhile, in another small skillet, add the diced onion and 1 teaspoon of olive oil. Cook over medium heat for 15 to 20 minutes, stirring often, until onions are cooked down and beginning to color. Remove from skillet and let cool.
Combine the cooled bacon and cooled onions with the diced canned pears, ¼ cup of sugar, cinnamon, and nutmeg. Season with salt and pepper to taste. Set aside.
Assemble: Line a sheet pan with parchment paper. Preheat oven to 350°F. Remove one dough disc from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thick. Use a 6-inch round cutter to stamp out six circles. Place 2 tablespoons of the filling onto the center of each dough circle. Brush the edges of each circle and fold in half (over filling) and crimp to seal with a fork, or by rolling over the edge continuously by hand. Use a fork to pierce each empanada to allow steam to escape while baking.
Repeat with remaining disc of dough, to make 12 empanadas.
Brush the egg wash over the tops and sides of each empanada and sprinkle with the remaining one tablespoon of sugar.
Bake for 25 minutes or until golden brown. Let cool on sheet pan for 5 minutes before placing on a cooling rack to cool completely.
To serve, drizzle a small amount of honey on a plate in a zig-zag pattern. Optional: Serve with a quenelle (egg-shaped dollop) of mascarpone cheese alongside the empanadas.
Servings
Makes 6 servings (12 empanadas, 2 per serving)Ingredients
- Empanada Dough (recipe follows)
- 2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in light syrup, drained
- 1-½ cups (9 ounces) diced bacon
- 2 cups (10 ounces) diced red onion
- 2 teaspoons olive oil
- ½ cup (2-½ ounces) sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Salt and pepper to taste
- 2 tablespoons sugar for finishing
- Honey, for serving
- Mascarpone, for serving, optional
Empanada Dough
- 6 cups (30 ounces) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces) cold butter, cubed
- 4 eggs
- ½ cup (4 ounces) pumpkin purée
- ½ cup (4 ounces) whole milk or heavy cream
- ¼ cup sugar
- 1 egg + 1 tablespoon water for egg wash
Method
Empanada Dough: Using the paddle attachment on a stand mixer, combine flour, baking powder, and salt. Once mixed, add the butter cubes, and mix on low speed until the butter is in pea-sized pieces.
Add 2 eggs, tablespoons sugar, milk or cream, and pumpkin to the dry mixture. Mix until a smooth dough is formed. Divide dough in half, wrap each in plastic wrap, and refrigerate until ready to use.
Whisk together egg and one water in a small bowl for the egg wash. Set aside.
Empanada Filling: In a small skillet, add the diced bacon and cook over medium heat until starting to crisp. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Let cool.
Meanwhile, in another small skillet, add the diced onion and 1 teaspoon of olive oil. Cook over medium heat for 15 to 20 minutes, stirring often, until onions are cooked down and beginning to color. Remove from skillet and let cool.
Combine the cooled bacon and cooled onions with the diced canned pears, ¼ cup of sugar, cinnamon, and nutmeg. Season with salt and pepper to taste. Set aside.
Assemble: Line a sheet pan with parchment paper. Preheat oven to 350°F. Remove one dough disc from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thick. Use a 6-inch round cutter to stamp out six circles. Place 2 tablespoons of the filling onto the center of each dough circle. Brush the edges of each circle and fold in half (over filling) and crimp to seal with a fork, or by rolling over the edge continuously by hand. Use a fork to pierce each empanada to allow steam to escape while baking.
Repeat with remaining disc of dough, to make 24 empanadas.
Brush the egg wash over the tops and sides of each empanada and sprinkle with the remaining one tablespoon of sugar.
Bake for 25 minutes, or until golden brown. Let cool on sheet pan for 5 minutes before placing on a cooling rack to cool completely.
To serve, drizzle a small amount of honey on a plate in a zig-zag pattern. Optional: Serve with a quenelle (egg-shaped dollop) of mascarpone cheese alongside the empanadas.
