Looking for a fun and festive meal? These Jack-o’-Lantern Empanadas are not only shaped like pumpkins but have pumpkins in them as well.
Ingredients:
1 Tbsp canola oil
½ cup frozen corn
¼ cup finely chopped onion
¼ cup finely chopped sweet red pepper
2 garlic cloves, minced
1 can (15 ounces) pumpkin
½ cup black beans, rinsed and drained
2 tsp chili powder
¾ tsp salt
¾ tsp ground cumin
½ tsp dried oregano
2 packages (14 oz each ) refrigerated pie crust
1 large egg
1 Tbsp water
Directions:
Preheat oven to 425°F. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.
On a lightly floured surface, unroll the pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling the crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon of the pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press the edges with a fork to seal.
In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.
Serves: 30
Comments