Pumpkin and Pork Empanadas

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.

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Pumpkin and Pork Empanadas

  • Prep Time: 30 m
  • Cook Time: 15 m
  • Total Time: 45 m
  • Servings:


  • 2 tablespoons olive oil
  • 1 pound ground pork
  • ½ onion diced
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Pre-heat the air fryer to 370ºF.
  5. 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.
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