The Sage is here to help.

Feel like you could be eating better? Not sure what to change or where to look? The Sage makes it easy for you to discover the wide, wonderful world of balanced, healthy, bangin' food.

Ask The Sage

Pumpkin Empanadas + Cream Cheese Icing

November 21, 2014, 3:00 pm

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

Ingredients

8 oz pumpkin puree

1 TB pumpkin spice blend

1 lb unbleached all-purpose flour

½ tsp kosher salt

8 oz butter, unsalted

1 egg

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

Directions

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.

© 2011 - 2017 Zachari Breeding, All Rights Reserved
Site by Austin