Easy pumpkin empanadas are only 30 minutes away with this quick and easy short cut recipe. Preheat oven to 350°F / 177°c / Gas mark 4. In a medium pot over medium heat, combine pumpkin puree, brown sugar, pumpkin pie spice and half and half. Whisk to combine.
Okay, let's get busy on these directions so you can sink your teeth into these low carb empanadas. Step One: Prepare the crust by combining the almond flour, coconut flour, butter, water, egg, and salt together in a food processor and mix until smooth. Step Two: Next, roll out the empanada dough in between 2 greased pieces of parchment paper.
These empanadas are keto and low carb because they are made with a keto empanada dough. Are empanadas gluten-free? No, most empanadas are not gluten-free, since they are made with flour.
Preheat the oven to 400°F. Whisk egg and milk in a small bowl. Set aside. Place pie crust on a wooden surface and cut into 4-inch rounds with a small bowl, a lid, or a dough cutter. Fill dough rounds with the candied pumpkin mash. Brush edges with egg wash, fold the dough to form empanada, and seal sides by pressing down with a fork.