Sage is here to help.
Feel like you could be eating better? Not sure what to change or where to look? Sage Nutirious Solutions make it easy for you to discover the wide, wonderful world of balanced, healthy, bangin' food.
Pumpkin Empanadas + Cream Cheese Icing
Preparation Time: approx. 25 minutes
Cooking Time: approximately 30-45 minutes
Serving Size: 3 empanadas with 2 TB icing - Serves about 8
2 Slices on The Slice Plan
8 oz pumpkin puree
1 TB pumpkin spice blend
1 lb unbleached all-purpose flour
½ tsp kosher salt
8 oz butter, unsalted
2 TB red wine vinegar
As needed- water
Cream Cheese Icing
2 sticks butter, unsalted
12 oz cream cheese
1 cup powdered (10x) sugar
1 tsp vanilla extract
Preheat oven to 375 degrees. In food processor, combine flour, salt, butter, egg, and vinegar. Pulse until a wet dough forms together. Using extra flour as needed, roll out dough to the size of a large disk about 1-1.5" thick. Wrap in plastic wrap and refrigerator 20 minutes.
Remove from refrigerator and roll out to about ¼" thickness. Using a dough cutter, cut 4" diameter disks, using the remainder of the dough. Combine pumpkin puree with pumpkin pie spice; spoon 1 TB mixture onto each disk. Fold one side over to close; seal with fork. Bake on greased sheet tray or on parchment paper in oven for approximately 25 minutes.
Meanwhile, make a double boiler using a glass bowl over a pot of water. Boil the water to heat the bowl. Add butter and cream cheese, cooking until both are melted. Using a rubber spatula, combine butter and cream cheese completely - the mixture will still appear to have small clumps of cream cheese. Add vanilla and powdered sugar; mix vigorously using rubber spatula until creamy and well combined.
Turn-Out & Storage
Serve hot or at room temperature. Icing should be left at room temperature to remain soft prior to serving.
Icing and empanadas may be stored for up to 3 days under refrigeration.