Get ready to cast a delicious spell in your kitchen with these hauntingly good Instant Pot Halloween Pumpkin Empanadas! Imagine biting into a crispy, golden pastry that oozes with warm, spiced pumpkin filling - it's like a Halloween party in your mouth. Perfect for festive gatherings, Halloween parties, or when you're craving a seasonal treat that's both sweet and slightly mysterious, these empanadas will transform your ordinary cooking into a culinary magic show that'll have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 2 cups pumpkin puree
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 package empanada dough discs
- 1 egg, beaten for egg wash
Instructions
- Begin by gathering all your ingredients: 2 cups of pumpkin puree, 1/2 cup of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, a package of empanada dough discs, and 1 beaten egg for the egg wash.
- In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, and nutmeg. Stir well until all the ingredients are fully incorporated and the mixture is smooth.
- Take the empanada dough discs out of the package and lay them flat on a clean surface or a cutting board. If the dough is frozen, allow it to thaw according to package instructions.
- Using a spoon, place about 1 tablespoon of the pumpkin filling in the center of each empanada dough disc. Be careful not to overfill them, as this can make sealing difficult.
- To seal the empanadas, fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can also use a fork to crimp the edges for an extra decorative touch.
- Once all the empanadas are filled and sealed, preheat your Instant Pot by selecting the 'Sauté' function. Allow it to heat up for a few minutes.
- While the Instant Pot is heating, prepare the egg wash by beating the egg in a small bowl.
- Lightly brush the tops of the empanadas with the beaten egg wash. This will give them a beautiful golden color when cooked.
- Once the Instant Pot is hot, add a small amount of oil to the bottom of the pot. Carefully place the empanadas in the pot, making sure not to overcrowd them. You may need to cook them in batches.
- Close the lid of the Instant Pot and set the valve to the 'Sealing' position. Select the 'Pressure Cook' function and set the timer for 5 minutes.
- When the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Once the pressure has been fully released, open the lid and carefully remove the empanadas. They will be hot, so use tongs or a spatula to transfer them to a serving platter.
- Let the empanadas cool for a few minutes before serving. Enjoy your delicious Instant Pot Halloween Pumpkin Empanadas!
Tips
- Ensure your empanada dough is at the right temperature - too cold, and it'll crack; too warm, and it'll be sticky.
- Don't overfill your empanadas. A heaping tablespoon is the perfect amount to prevent leaks and ensure easy sealing.
- Use a fork to create a decorative crimp on the edges, which not only looks festive but also helps seal the empanadas securely.
- If you want an extra crispy exterior, consider giving them a quick broil after Instant Pot cooking for that perfect golden finish.
- Let the empanadas rest for a few minutes after cooking - the filling will be extremely hot and needs time to set.
- For a Halloween twist, use a small cookie cutter to create spooky shapes on the top of each empanada before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 25mg
