Pumpkin Hand Pies with Salted Caramel Glaze
Pumpkin Hand Pies with Salted Caramel Glaze
The ultimate fall dessert! These pumpkin hand pies with salted caramel glaze are perfect for those cool fall nights by the bonfire.
Ingredients
Directions
Position the oven rack to center and preheat oven to 375º. Line a baking sheet with parchment paper.
Add the flour, Colavita Extra Virgin Olive Oil, sugar, and salt in the bowl of a food processor and pulse a couple of times to combine. Add the olive oil and pulse until it resembles a coarse meal. Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form. Pour the mixture out onto a clean surface and, with lightly floured hands, form into a ball then flatten into a 4” x 1/2" thick rectangle. Divide the dough into 12 equal parts and roll each into a ball. Keep covered until ready to assemble.
In a large bowl, whisk together the pumpkin puree, white and brown sugar, one egg, vanilla extract, and spices until well combined. Chill until ready to use.
In a small bowl, beat the egg for the egg wash.
On a lightly floured surface, roll out each ball of dough into rounds about 6 inches in diameter. Lightly brush the outer edge of each round with the egg wash. Spoon about 3-4 tablespoons of the pumpkin mixture into the center of each round. Fold the dough over the filling, forming a half-moon shape. Crimp the edges of the dough to seal, using a fork, or fold the edges back and create little pleats by pinching.
Transfer the hand pies to the prepared baking sheet and lightly brush each with the egg wash, taking care to cover the edges too.
Bake until the dough is golden, about 25 -30 minutes. Allow to cool on baking sheet for about 15 minutes then transfer the hand pies sheet to a wire rack to cool before glazing.
Do this step after the empanadas are baked and cooled.
In a small saucepan over medium heat, combine the butter, sugar, cream, vanilla extract and salt. Bring the mixture to a gentle simmer, stirring frequently with a wooden spoon, about 6-8 minutes and it begins to caramelize. Stir in the powdered sugar. Remove from the heat. The mixture should be thick but still pourable. Dip the tops of each empanada into the glaze, allowing excess to drip off. Immediately after glazing, sprinkle a few flakes of salt on top.
Chef’s Tip: Don’t over whisk the pumpkin mixture as this will incorporate air and could result in your filling puffing up too much when baking. For this tart you want a smooth custard texture.
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Ingredients
Directions
Position the oven rack to center and preheat oven to 375º. Line a baking sheet with parchment paper.
Add the flour, Colavita Extra Virgin Olive Oil, sugar, and salt in the bowl of a food processor and pulse a couple of times to combine. Add the olive oil and pulse until it resembles a coarse meal. Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form. Pour the mixture out onto a clean surface and, with lightly floured hands, form into a ball then flatten into a 4” x 1/2" thick rectangle. Divide the dough into 12 equal parts and roll each into a ball. Keep covered until ready to assemble.
In a large bowl, whisk together the pumpkin puree, white and brown sugar, one egg, vanilla extract, and spices until well combined. Chill until ready to use.
In a small bowl, beat the egg for the egg wash.
On a lightly floured surface, roll out each ball of dough into rounds about 6 inches in diameter. Lightly brush the outer edge of each round with the egg wash. Spoon about 3-4 tablespoons of the pumpkin mixture into the center of each round. Fold the dough over the filling, forming a half-moon shape. Crimp the edges of the dough to seal, using a fork, or fold the edges back and create little pleats by pinching.
Transfer the hand pies to the prepared baking sheet and lightly brush each with the egg wash, taking care to cover the edges too.
Bake until the dough is golden, about 25 -30 minutes. Allow to cool on baking sheet for about 15 minutes then transfer the hand pies sheet to a wire rack to cool before glazing.
Do this step after the empanadas are baked and cooled.
In a small saucepan over medium heat, combine the butter, sugar, cream, vanilla extract and salt. Bring the mixture to a gentle simmer, stirring frequently with a wooden spoon, about 6-8 minutes and it begins to caramelize. Stir in the powdered sugar. Remove from the heat. The mixture should be thick but still pourable. Dip the tops of each empanada into the glaze, allowing excess to drip off. Immediately after glazing, sprinkle a few flakes of salt on top.
Chef’s Tip: Don’t over whisk the pumpkin mixture as this will incorporate air and could result in your filling puffing up too much when baking. For this tart you want a smooth custard texture.
