MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES
Provided by: Esther Loveall Saunders
Categories: Mexican Recipes
Total time: 1 hours 0 minutes
Prep time: 40 minutes
Cook time: 20 minutes
Yield: 12 empanadas
|3 cups all-purpose flour|
|⅓ cup white sugar|
|1 ½ teaspoons salt|
|¼ teaspoon baking powder|
|1 cup vegetable shortening|
|1 cup warm water|
|4 cups canned pure pumpkin|
|1 cup white sugar|
|2 large eggs|
|1 ½ teaspoons ground cinnamon|
|1 teaspoon salt|
|1 teaspoon ground ginger|
|½ teaspoon ground cloves|
|1 large beaten egg|
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
- Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
- Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.
- Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
- Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes.
Calories 384.2 calories, CarbohydrateContent 52.3 g, CholesterolContent 46.5 mg, FatContent 18.6 g, FiberContent 3.3 g, ProteinContent 5.5 g, SaturatedFatContent 4.8 g, SodiumContent 709.8 mg, SugarContent 26 g
THE BEST PUMPKIN EMPANADA RECIPE 50 YEARS IN THE MAKING
Provided by: firstdayofhome.com
Total time: 65 minutes
Prep time: 45 minutes
Cook time: 20 minutes
|1/4 cup piloncillo brown sugar cane (or 1/4 cup dark brown sugar)|
|2 tbsp anise seeds|
|3 cinnamon sticks|
|3/4 cup shortening|
|1/4 cup sugar|
|0.6 ounce cake yeast (see recipe notes)|
|2 3/4 cup bread flour (may substitute all-purpose flour)|
|1/8 tsp baking powder|
|1 pinch salt|
|4 ounces spice tea (see recipe above)|
|1 can pumpkin (15-ounce can)|
|1/2 cup sugar (or to taste)|
|1 tsp ground cinnamon (or to taste)|
- Make Empanada Spice Tea
- Empanada Dough Recipe
- Pumpkin Empanada Filling Recipe
- Make the empanada turnovers
ServingSize 1 empanada, Calories 232 kcal, CarbohydrateContent 31 g, ProteinContent 3 g, FatContent 11 g, SaturatedFatContent 3 g, TransFatContent 1 g, SodiumContent 8 mg, FiberContent 1 g, SugarContent 13 g, UnsaturatedFatContent 7 g
PUMPKIN TURNOVERS RECIPE | EPICURIOUS
At our house we welcome fall with sweet, tasty _empanadas_ made with fresh pumpkin. The pumpkin simmering with _piloncillo_, cinnamon, and cloves gives off a sweet and earthy scent, reminding us that fall has arrived. To this day, whenever I smell cinnamon it evokes great memories of _mi mamá_ baking in the kitchen. During the fall she would request that I bring her a pumpkin so she could make her delicious homemade pies and _empanadas_. She preferred the green striped pumpkins or the dark green ones, saying they were meatier. But if I could not find those, the orange ones were acceptable. She always made things work.
Provided by: Yvette Marquez-Sharpnack
Yield: Makes 24 empanadas
|4 to 5 pound pumpkin (orange or striped)|
|2 cups water|
|3 cinnamon sticks|
|5 whole cloves|
|16 ounces piloncillo or 2 cups packed dark brown sugar|
|3 cups all-purpose flour|
|2 teaspoons baking powder|
|1/2 teaspoon salt|
|1/2 cup shortening|
|1/2 cup milk|
|2 tablespoons granulated sugar|
|1 teaspoon cinnamon (optional)|
|Canned evaporated milk or egg white|
|Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)|
- Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
- In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
- Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
- In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
- Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
- Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
- To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
- You can make the empanada dough after your filling has chilled.
- Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
- Preheat the oven to 350 degrees F.
- Take out half the dough and split it into 12 equal balls of dough.
- On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
- Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
- Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.