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Pumpkin Empanadas + Cream Cheese Icing
Preparation Time: approx. 25 minutes
Cooking Time: approximately 30-45 minutes
Serving Size: 3 empanadas with 2 TB icing - Serves about 8
2 Slices on The Slice Plan
8 oz pumpkin puree
1 TB pumpkin spice blend
1 lb unbleached all-purpose flour
½ tsp kosher salt
8 oz butter, unsalted
2 TB red wine vinegar
As needed- water
Cream Cheese Icing
2 sticks butter, unsalted
12 oz cream cheese
1 cup powdered (10x) sugar
1 tsp vanilla extract
Preheat oven to 375 degrees. In food processor, combine flour, salt, butter, egg, and vinegar. Pulse until a wet dough forms together. Using extra flour as needed, roll out dough to the size of a large disk about 1-1.5" thick. Wrap in plastic wrap and refrigerator 20 minutes.
Remove from refrigerator and roll out to about ¼" thickness. Using a dough cutter, cut 4" diameter disks, using the remainder of the dough. Combine pumpkin puree with pumpkin pie spice; spoon 1 TB mixture onto each disk. Fold one side over to close; seal with fork. Bake on greased sheet tray or on parchment paper in oven for approximately 25 minutes.
Meanwhile, make a double boiler using a glass bowl over a pot of water. Boil the water to heat the bowl. Add butter and cream cheese, cooking until both are melted. Using a rubber spatula, combine butter and cream cheese completely - the mixture will still appear to have small clumps of cream cheese. Add vanilla and powdered sugar; mix vigorously using rubber spatula until creamy and well combined.
Turn-Out & Storage
Serve hot or at room temperature. Icing should be left at room temperature to remain soft prior to serving.
Icing and empanadas may be stored for up to 3 days under refrigeration.