Jack-o’-Lantern Empanadas
TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 2-1/2 dozen.
Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pie crust makes prep easy.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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1 tablespoon canola oil
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1/2 cup frozen corn
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1/4 cup finely chopped onion
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1/4 cup finely chopped sweet red pepper
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2 garlic cloves, minced
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1 can (15 ounces) pumpkin
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1/2 cup black beans, rinsed and drained
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2 teaspoons chili powder
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3/4 teaspoon salt
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3/4 teaspoon ground cumin
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1/2 teaspoon dried oregano
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2 packages (14.1 ounces each ) refrigerated pie crust
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1 large egg
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1 tablespoon water
Directions
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1.
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.
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2.
On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-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 cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal.
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3.
In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.
Nutrition Facts
1 empanada: 137 calories, 8g fat (3g saturated fat), 11mg cholesterol, 174mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 2g protein.
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