Pumpkin, Tomato, Onion and Garlic Corn Empanadas

Pumpkin, Tomato, Onion and Garlic Corn Empanadas

These bright and cheery empanadas are the perfect cure for the dark, rainy days of fall like we are experiencing right now here in Oregon. I had a fun time making these empanadas, adding herbs and spices to make them just right. They may also be made with a meat or seafood filling, but they are a perfect snack, vegan main dish or a side dish to a larger meal. 

This version was a big hit with my husband and son as well. They loved the pumpkin/tomato/onion mixture and the crispness of the empanada lightly pan fried in coconut oil. 

Empananadas also make a perfect party snack or appetizer and since these have pumpkin in them, why not serve them at your Halloween or Fall Harvest party! 

I hope that you enjoy some of these soon for a flavor explosion!! 

Pumpkin Tomato, Onion and Garlic Corn Empanadas: 

Makes 10-11 empanadas (double the recipe for a large appetizer dish) 

Empanada dough: 

11 ounces  masa made from masa harina (follow the instructions on the masa bag (mix + water) and weigh. 

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano, crushed

1 teaspoon chili powder

1/4 cup gluten free flour mix

salt to taste

coconut oil for pan frying

Filling: 

olive oil

1/2 onion, finely chopped

1 cloves garlic, minced

2 tablespoons tomato paste

1 cup pumpkin puree

1 teaspoon oregano

1/2 teaspoon salt

1 teaspoon chili powder

 

1. Mix together the masa, spices and herbs along with the gluten free flour mix. Add in a little extra water if the dough is dry. Set the masa aside. 

2. Heat a small frying pan and add in olive oil. Saute the onion and garlic on medium heat until the onion is translucent. Set aside to cool for 5-7 minutes. 

3. Once the onion is cool, in a medium bowl combine all of the filling ingredients. Adjust seasonings to taste. 

4. Make 10-11 small balls out of the masa mixture. Press them in a tortilla press to make tortillas that are around 3-4 inches in diameter. Put 1-2 tablespoons of the filling into the center of each empanada. Fold over and pinch the edges to close. 

5. In an electric skillet set to 375F, heat the coconut oil (I heated around 2/3 cup to 1 cup coconut oil) When hot, place the empanadas into the hot oil. Brown on each side until golden and crispy on each side. Remove with a slotted spoon to cool slightly before serving. 

Serve with salsa & enjoy!!