Recipe and photos by Pauline Stevens
Serves 4
1 12 oz. can of pumpkin puree
2 c. dark brown sugar
1 T. orange zest
1 T. butter
1 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1/8 t. salt
1 T. sugar
Puff pastry
1 egg mixture with 2 t. of water
Crystal sugar for decoration
PREPARATION
In a small saucepan over medium heat, add pumpkin pu- ree, brown sugar, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold. Heat oven to 425°F. On a lightly floured work surface, using a rolling pin, roll out the puff pastry until thin and even. Cut 6” circles. Spoon about 2 tablespoons of cooked pumpkin mixture into the middle of dough. Wet edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to baking sheet. Brush tops of empanadas with beaten eggs; sprinkle with sugar crystal. Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes.
About the Contributor
Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.
