Pumpkin Empanadas (Mini Hand Pies)

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For the filling:
2 cups pumpkin puree , homemade or canned

1/2 cup coconut sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 tablespoon unsalted butter

For the dough:
1 1/2 cups (225g) whole wheat flour

1 1/2 cups (200g) all-purpose flour

2 tablespoons coconut sugar

1/4 teaspoon salt

1 cup (226g) unsalted butter , cold, cut into cubes

2 eggs , whisked

1 tablespoon milk

For the egg wash:
1 egg , whisked

sugar for sprinkling


The filling:
In a medium saucepan, melt the butter over medium-low heat. Stir in the pumpkin puree (I used homemade), brown sugar, cinnamon, nutmeg, cloves, vanilla, and salt and cook on low heat, stirring often, until the sugar has completely dissolved and the mixture becomes thick and darker in color. Taste for sugar and spices and adjust to your taste, if necessary. Remove from heat and let cool to room temperature.

The dough:
Add both flours, coconut sugar, and salt in a large bowl and mix until combined. Add the butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles crumbs. Pour whisked eggs and a tablespoon of milk into the butter/flour mixture and mix thoroughly. Alternatively, you can do the dough in a food processor.

Source : allrecipes .Com

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