Josefinas Pumpkin Empanaditas Recipes

PUMPKIN TURNOVER

Steps:

• Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
• At this time the piloncillo should had been dissolved, add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. This can be done ahead of time and has to be a room temperature before forming the empanadas.
• To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
• Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed.
• Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
• After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
• Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
• Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

JOSEFINA'S PUMPKIN EMPANADITAS

Steps:

• Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
• Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
• Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
• Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
• Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
• Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.

MEXICAN PUMPKIN EMPANADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
• Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
• Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

PUMPKIN PECAN EMPANADITAS (MINI EMPANADAS)

Steps:

• Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
• Preheat oven to 400°F (200°C).
• Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
• Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
• Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.