Tired of the same old thing? Try something fun and delicious like pumpkin empanadas!! Pumpkin isn't just a fall flavor, use this tasty treat with mint dipping sauce to surprise your guests:
2 tablespoons vegetable oil, divided 1 ½ cups pure pumpkin 1 small onion, chopped 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 cup currants or raisins, softened 10 minutes in hot water to cover Store bought pie dough or homemade pie dough 1 large egg, slightly beaten Cilantro Mint Dipping Sauce (below) or other chutney
Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.
Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
Mix 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork. Line 2 baking sheets with parchment.
Arrange empanadas on sheets, spaced slightly apart. Bake until golden brown, 15 to 20 minutes. Serve with chutney.
Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.
Cilantro Mint Dipping Sauce
1 jalapeno chile, stemmed 2 cups cilantro leaves 12 large fresh mint leaves 2 tablespoons vegetable oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt
In a food processor, pulse jalapeno, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed.