- 1 tablespoon canola oil
- 1/2 cup frozen corn
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped sweet red pepper
- 2 garlic cloves, minced
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 packages (14.1 ounces each ) refrigerated pie pastry
- 1 large egg
- 1 tablespoon water
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.
- On a lightly floured surface, unroll pastry sheets. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling dough as necessary. Place half of the pumpkins 2 in. apart on parchment paper-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining pastries. Place over the top of the pumpkin mixture; press edges with a fork to seal.
- In a small bowl, whisk egg and water; brush over pastries. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks. Yield: 2-1/2 dozen.
Reviews forJack-o'-Lantern Empanadas
"This recipe is AWESOME!! I made this for our neighborhood Halloween potluck and it was a hit. To be honest, the adults liked them more than the kids (no surprises there I'm sure), but the shape did appeal to the kids and they all had at least a bite or two. The filling is very easy to make, and cutting out the dough with cookie cutters was fairly easy. Cutting out the little faces was fairly onerous but it was worth it for the festive look. I'm sure there are easier ways to do it, which I'll explore next time. I will definitely be making these again and again. In fact, I'm about to make them again for an upcoming potluck this Spring - I'll probably use flower / Spring-themed cookie cutters. :)"