Filled with pumpkin or pineapple, empanadas are a hit. You'll always find empanadas on the shelf at panaderias.

For my recent brunch, we made a ton of empanadas. We made fillings from scratch and used frozen premade vegan dough. We rolled out the dough, cut out circles, spooned filling in the center, folded each one in half and crimped it shut using a fork.

You can find the pineapple filling recipe here. Allow it to cool before filling your empanadas. (Note: If you use canned pineapple, omit the water and follow everything else)

For the pumpkin filling, mix together:

• 1 can Pumpkin
• 3/4 cup Brown Sugar
• 4 tablespoons Cornstarch
• 1 teaspoon Cinnamon
• 1 tablespoon Molasses
• 1 teaspoon Vanilla

Taste and adjust as needed. It shouldn't be too wet to scoop into the center of the dough circles.

Bake at 350° until golden and toss them in a cinnamon/sugar mixture while the empanadas are still warm.