Fox Recipe Box: Pumpkin & Sausage Empanada

CLEVELAND, Oh -- Think of it as a homemade 'Hot Pocket' type of dish, but this version of the recipe incorporates all the wonderful flavors of  Fall.

Chef Stefanie Paganini was inspired by the Day of the Dead holiday to create this delicious recipe. She showed Fox 8's Stefani Schaefer how to make the tasty turnover.

Click here to learn more about the classes Stefanie teaches at the Loretta Paganini School of Cooking in Chesterland.

Pumpkin Sausage Empanadas                                                        Makes 16 pieces
2 eggs
1/3 cup water
1 1/2 tsp. white vinegar
3 cups all-purpose flour
1 Tbsp. sugar
1 tsp. salt
3/4 lb. butter, chilled and cut into small cubes

2 Tbsp. olive oil
1 jalapeno, minced
1 Tbsp. garlic, minced
1 Tbsp. parsley, minced
12 oz cooked mild sausage
1 cup chopped roasted pumpkin, peeled and diced
6 oz. Manchego cheese
1/2 tsp. chili powder
1/4 tsp. cumin
Salt & Pepper, to taste

1 egg, scrambled
2 Tbsp. water

To make dough, in one bowl, whisk together eggs, water, and vinegar. In a separate bowl blend sugar, salt and flour together.  Gently rub butter into flour mixture forming pea sized pieces. Fold in egg mixture with flour-butter mix and until all flour is incorporated.
Place on floured surface, cut in half, and roll out into 2 round disks.  Refrigerate for 1 hour.
To make filling, place ingredients in mixing bowl. Mix until evenly dispersed. Adjust seasonings if needed.
Pull dough from refrigerator, and roll to 1/4 to 1/8-inch thick on a floured surface. Cut dough with 4-inch round cutter. In center of dough, add 2 tablespoons of filling, and fold in half. Seal empanada with fork and brush with egg wash.

Bake at 375°F for 12 to 15 minutes, or until golden brown, on parchment lined baking sheet.