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chocolate chip and pumpkin empanadas. Delicious pastry pockets with a smooth, soft spiced filling. Lower in sugar, part wholewheat, these are a healthier version too.
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5 from 2 votes

Chocolate chip and pumpkin empanadas

While relatively healthy, these are a delicious combination of soft pumpkin filling with dots of chocolate, all wrapped in a tasty pastry.
Cook Time20 mins
Total Time20 mins
Course: Snack
Cuisine: Mexican
Servings: 16 -18 small
Calories: 148kcal
Author: Caroline's Cooking


For pastry

  • 1 cup whole wheat flour 130g
  • 1 cup all purpose flour 145g plain flour
  • ¼ tsp salt
  • 1 egg
  • 2 oz unsalted butter 55g, cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold

For filling

  • 1 ½ cups pumpkin puree 360g
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 5 tbsp bittersweet chocolate chips
  • 1 egg beaten for eggwash to seal and top (optional)


For pastry

  • Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
  • Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min, less if the dough didn't get too warm (can be more if suits as well).
  • Meanwhile preheat oven to 400F/200C.

For filling

  • Mix together the pumpkin puree, honey, cinnamon and nutmeg until well mixed. Add the chocolate chips and mix through.

Making the empanadas

  • Roll out the dough on a floured surface until about as thin as you are comfortable with (around ⅛in/2-3mm) and cut out circles - I used my largest scone/pastry cutter which is about 2 ¾in diameter.
  • Put a heaped spoonful of the pumpkin mixture slightly to one side of each pastry circle, but away from the edges. They should look as if they'll be fairly full but with enough space to fold one side over then seal the edges.
  • Carefully pull together the sides of the pastry and use a little water or eggwash to stick the edges together - this is easiest by folding over the side without the filling then pressing down the edge, taking care not to press out the filling or have a bubble. Press together with the tip of a fork.
  • Lightly oil or line a baking sheet/tray and carefully transfer the empanadas. Brush lightly with eggwash, if using (it will help them brown a little more).
  • Bake for approx 20min until the empanadas are starting to brown.


Calories: 148kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1.1mg