Savory Pumpkin Pastelillos with Cumin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky, golden turnovers filled with spiced roasted pumpkin and cumin, a sweet-savory appetizer with Caribbean flair. This Caribbean-inspired vegetarian recipe, ready in about 53 minutes, pairs pumpkin puree, all-purpose flour, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 28 min Serves 6 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a bowl, mix 1 cup pumpkin puree, 1 tsp cumin, 1/4 cup minced onion, and 2 tbsp chopped chives. Refrigerate for 30 minutes to thicken.
  2. Step 2: Roll 2 cups all-purpose flour into a thin sheet on a floured surface, then cut into 6-inch squares. Place 2 tbsp of pumpkin filling in the center of each square, fold corners to form triangles, and crimp edges with a fork.
  3. Step 3: Brush pastelillos with 3 tbsp olive oil and bake on a parchment-lined sheet for 25-28 minutes until golden brown and crisp, rotating the pan halfway through cooking.

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