Pumpkin and Pork Empanadas
Pumpkin and Pork Empanadas Recipe
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Course: Breakfast, Main Course, Snack
Cuisine: American, French, Italian
Servings: 10 pieces
  • 2 tablespoons olive oil
  • 3 tablespoons water
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ onion , diced
  • 1 red chili pepper , minced
  • ½ teaspoon dried thyme
  • freshly ground black pepper
  • cups pumpkin purée
  • 1 pound ground pork
  • 1 pack of 10 empanada discs , thawed
  1. Pre-heat a medium pan over medium-high heat.
  2. Add the pork and onions. Saute until the pork is browned and the onions are soft.
  3. Drain the oil from the pan and discard.
  4. Add the pumpkin purée, water, red chili pepper, cinnamon, thyme, salt and pepper to the pork mixture in the pan. Stir to combine everything and simmer for 10 minutes.
  5. Remove the pan from the heat and set aside to cool.
  6. Place the empanada discs on a flat surface and brush the edges with water. Place 2 to 3 tablespoons of the filling in the center of each disc.
  7. Fold the dough over the filling to form a half moon. Crimp the edges shut with the tip of a fork and brush both sides of the empanadas with olive oil.
  8. Pre-heat the air fryer to 370ºF.
  9. Place the empanadas into the air fryer basket.
  10. Air-fry at 370ºF for 15 minutes, turning over after 10 minutes.
  11. Serve warm.