This raw empanada recipe is super delicious, and not too difficult to assemble. I first published this recipe back in 2009. It’s been a big hit over the past few years, and never hurts to repost. If you have ever tasted a fresh pumpkin empanada from the bakery you will recall that the pastry is actually not too sweet and more like a bread roll. The pumpkin puree is reminiscent of the sweet and spicy flavors of fresh pumpkin pie. This raw version, although not bread like, is a delicious sweet and savory snack pocket filled with fresh, lightly cooked pumpkin puree, and full of flavor. The best part is you can use the leftover pumpkin filling to make a delicious raw ice cream accompaniment. Here’s the recipe, enjoy!
1-2 fresh pie pumpkins or sugar pumpkins
Slice pumpkins in half. Place open side of halves down on a cookie sheet or baking dish, add a little water to the bottom to create steam. Place in an oven at 350 degrees F. Let pumpkin bake for about 45 minutes to an hour. Remove from oven and cool. Scrape out seeds (wash and add to dehydrator for a delicious, nutty treat). Scoop out pumpkin and place in high-speed blender. Mix on high until smooth and pulpy. Pumpkin pulp is ready to use.
1 cup coconut flour
2 cups Super Sprouted flour
½ cup coconut oil
½ cup ground flax seed
¼ cup raw honey (lightly melted)
¼ cup raw agave nectar
1 cup soaked dates w/water (1/4 -1/3 cup date water)
1 ½ tsp pumpkin spice
dash pink Himalayan salt
1 cup water (+/-)
Add soaked dates with water to a high-speed blender and mix well until a gooey paste is formed. Remove and set aside. Mix coconut and sprouted flour, as well as the spices and salt, in a large mixing bowl. Add flax seed and coconut oil and mix well. Add date paste, melted honey, and agave and mix well. Add water as needed to form a dough ball.
Roll out dough and cut-out medium to large circles (the size of a large cookie). Make enough to either sandwich the filling, or fold over the filling. Keep in mind, it’s easier to sandwich the filling then fold over.
Tip: Suggest freezing rolled dough until filling is made.
1 ½ cups raw cashews
½ cups raw hazelnuts
1 ½ – 2 cups purified water
1 ½ – 2 cups pumpkin puree* (fresh – not canned)
3 tsp or more pumpkin spice
1 tsp vanilla extract
¼ cup Grade B maple syrup
6 drops English Toffee flavored SweetLeaf Stevia
3 T raw honey
1 tsp ground cinnamon
1 T coconut oil
Combine nuts and water into a high-speed blender and mix on high until smooth, add remaining ingredients one at a time while blending, except for the coconut oil. Blend on high until mixture is thick and creamy. Add coconut oil and blend again.
Place a heaping dollop of the filling into the center of the dough cut-outs if using the sandwich technique; or, place dollop to once side, leaving space near the edges if folding the dough over. Carefully sandwich or fold over dough, making sure not to press down on the filling. Press around the edges securing the dough. Score with a fork around the edges.
Place in dehydrator for 4-6 hours flipping over half way. Serve warm, chilled or at room temperature. When dehydrated the empanadas well store longer. Instead of dehydrating, try freezing or refrigerating the finished empanadas to set, then serve.
Use remaining pumpkin filling to make pumpkin ice cream. Place remaining pumpkin filling into a container and mix well. Cover and place in the freezer for at least 4 hours, occasionally stirring the mixture. The ice cream should be creamy and easy to serve.