Spiced Pumpkin and Black Bean Empanadas with Cilantro Aioli

A vibrant vegetarian take on traditional empanadas, Spiced Pumpkin and Black Bean Empanadas with Cilantro Aioli is a seasonal delight that showcases the rich flavors of the American South.

🛒 Ingredients

• 2 cups whole wheat pastry dough
• 1 cup roasted pumpkin puree
• 1/2 cup cooked black beans
• 1/4 cup chopped cilantro
• 1 tsp tsp spicy cumin
• 1 tsp tsp smoked paprika
• 1 tsp tsp garlic powder
• 1/2 tsp tsp kosher salt
• 1/4 tsp tsp cracked pepper
• 1 tbsp unsalted butter

👨‍🍳 Instructions

1. 1

   Step 1: Roll out the whole wheat pastry dough to a thickness of 1/8 inch.

2. 2

   Step 2: Mix together the roasted pumpkin puree, cooked black beans, chopped cilantro, spicy cumin, smoked paprika, garlic powder, kosher salt, and cracked pepper in a bowl.

3. 3

   Step 3: Spoon the pumpkin and black bean mixture onto one half of the pastry dough, leaving a 1/2 inch border around the edges.

4. 4

   Step 4: Brush the edges of the pastry with unsalted butter.

5. 5

   Step 5: Fold the other half of the pastry dough over the filling, pressing the edges to seal.

6. 6

   Step 6: Use a knife to cut a few slits in the top of each empanada to allow steam to escape.

7. 7

   Step 7: Brush the tops of the empanadas with remaining unsalted butter.

8. 8

   Step 8: Bake the empanadas in a preheated oven at 375°F for 25-30 minutes, or until golden brown.

9. 9

   Step 9: Meanwhile, mix together the mayonnaise and chopped cilantro in a bowl to make the Cilantro Aioli.

10. 10

    Step 10: Serve the Spiced Pumpkin and Black Bean Empanadas with Cilantro Aioli on the side.

💡 Pro Tips

To prevent the empanadas from becoming too brown, cover the tops with foil during the last 5-7 minutes of baking. For an extra crispy crust, brush the empanadas with egg wash before baking. Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.

📊 Nutrition per Serving