Pumpkin and Pork Empanadas
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
You can find empanada discs in the ethnic section of most grocery stores. If you can't find the real empanada dough you can make your own, or you can substitute pie dough in a pinch.
Course:
Entrées, Appetizers/Snacks
Cuisine:
mexican, Spanish
Keyword:
Pork, Lunch, Great Snacks, Sandwiches
Servings: 10
Calories: 290 kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground pork
- ½ onion diced
- 1½ cups pumpkin purée
- 3 tablespoons water
- 1 red chili pepper minced
- ½ teaspoon cinnamon
- ½ teaspoon dried thyme
- 1 teaspoon. salt
- freshly ground black pepper
- 10 empanada dough discs thawed
- olive oil
Instructions
-
Pre-heat a medium sauté pan over medium-high heat. Add the pork and onions and sauté for about 5 minutes, or until the pork is browned and the onions are soft. Drain the fat from the pan and discard.
-
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. Remove the pan from the heat and set aside to cool.
-
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. 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.
-
Pre-heat the air fryer to 370ºF.
-
Depending on the size of your air fryer, place 3 to 5 empanadas into the air fryer basket. Air-fry at 370ºF for 14 minutes, turning over after 8 minutes. Serve warm.
Nutrition Facts
Pumpkin and Pork Empanadas
Amount Per Serving
Calories 290
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Cholesterol 32mg11%
Sodium 223mg9%
Potassium 228mg7%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 5760IU115%
Vitamin C 8.7mg11%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.