Spiced Pumpkin & Ricotta Empanadas with Brown Butter Sage Sauce

Warm and comforting fall-inspired empanadas filled with spiced pumpkin and ricotta cheese, served with a rich brown butter sage sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.84/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

8Empanada Dough Discs(Store-bought or homemade, about 4-5 inches in diameter)

£3.00

1cupPumpkin Puree(Not pumpkin pie filling)

£1.20

1cupRicotta Cheese(Whole milk ricotta, drained)

£1.50

2tablespoonsBrown Sugar

£0.10

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonGround Ginger

£0.03

0.1teaspoonGround Nutmeg

£0.04

0.3teaspoonSalt

£0.01

1Egg(Beaten, for egg wash)

£0.30

4tablespoonsButter(Unsalted)

£0.30

10Fresh Sage Leaves(Chopped)

£0.75

1teaspoonLemon Juice

£0.05

0.3teaspoonBlack Pepper

£0.02

Total Cost

£7.35

£1.84 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a large bowl, combine pumpkin puree, ricotta cheese, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well until evenly combined.
3.
Place a heaping tablespoon of the pumpkin-ricotta mixture in the center of each empanada dough disc.
4.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal securely.
5.
Brush the tops of the empanadas with beaten egg.
6.
Bake for 20-25 minutes, or until golden brown.
7.
While the empanadas are baking, prepare the brown butter sage sauce. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Be careful not to burn it.
8.
Remove the saucepan from the heat and stir in the chopped sage, lemon juice, and black pepper.
9.
Serve the warm empanadas immediately with the brown butter sage sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (180g)

495 kcal / 2071 kJ

Carbs

46g

18% of RDA

Fat

28g

40% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

18 g

20% of RDA

Sodium

420 mg

18% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

If using store-bought empanada dough, make sure it's thawed properly before using.

For a slightly sweeter filling, add a tablespoon of maple syrup to the pumpkin-ricotta mixture.

Feel free to add other spices like cloves or allspice to the pumpkin filling.

The brown butter sage sauce can be made ahead of time and reheated gently before serving.

Garnish with a sprinkle of fresh sage for added flavor and visual appeal.

Cooking Equipment

Oven

Stovetop

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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