Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsMakes 20
These handheld savory pies are perfect for a party, with your favorite chutney on the side. Empanadas get their name from the Spanish word empanar, "to bake in pastry." We've used pie dough for a more delicate, buttery crust.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.

Step 6
6

Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.

Step 7
7

Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Step 8
8

Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Step 9
9

Note: Nutritional analysis is per empanada.

Ingredients

 2 tablespoons vegetable oil, divided
 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
 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, softened 10 minutes in hot water to cover
 1 large egg, slightly beaten
  Cilantro Mint Dipping Sauce (see sunset.com) or other chutney

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.

Step 6
6

Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.

Step 7
7

Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Step 8
8

Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Step 9
9

Note: Nutritional analysis is per empanada.

Pumpkin Curry Empanadas