Pumpkin Empanada Recipes
MEXICAN PUMPKIN EMPANADAS
My take on a traditional pumpkin empanada! Adjust all spices to your taste.
Provided by Esther Loveall Saunders
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.3 g, Cholesterol 46.5 mg, Fat 18.6 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 709.8 mg, Sugar 26 g
PUMPKIN EMPANADAS
Steps:
- Cut the pumpkin into 1 inch slices.
- Place the chunks of panela or piloncillo, the water and the spices in large pot. Cook until the panela chunks have dissolved.
- Bring the panela or piloncillo syrup to a boil over medium heat, add the pumpkin slices and boil for about 30 minutes. Try to avoid stirring while the pumpkin is cooking.
- Reduce the heat and simmer for about 1 hour or until the syrup thickens.
- Let the candied pumpkin slices cool down until safe to handle.
- Remove the skins from the pumpkins and reserve the candied pumpkin pulp for the empanadas.
- Place a spoonful of the candied pumpkin mix on the center of each empanada disc.
- Fold the empanada discs and press the edges together using your fingers. You can either use a fork to press down on the edges and seal the empanadas; or you can use your finger to twist the edges and form a curl like seal.
- Refrigerate the empanadas until ready to bake.
- Pre-heat the oven to 375F.
- Lightly brush the top of the empanadas with the egg wash.
- Sprinkle the sugar on the top of the empanadas.
- Bake the empanadas in a pre-heated oven at 375 F for approximately 20 minutes or until golden on top.
- Serve either warm or cold with ice cream or honey crème fraiche. You can also use any of the leftover panela syrup to drizzle on top.
PUMPKIN EMPANADAS
My mother-in-law makes these every Christmas. Empanadas are a staple in the Hispanic community. It's a little time consuming but South Texans love these! Serve with hot coffee or hot cocoa!
Provided by babygirl65
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
- Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
- Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
- FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
- Heat oven to 400°.
- Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
- Fold over and press edges with fork to seal.
- Place on ungreased cookie sheet or stone.
- Sprinkle with sugar and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 288.3, Fat 16.6, SaturatedFat 4.2, Sodium 322.5, Carbohydrate 32.8, Fiber 1.8, Sugar 11.8, Protein 3
PUMPKIN CHEESECAKE EMPANADAS
Steps:
- Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside. , In a small bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans., On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes. , Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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- Prepare Empanada Dough and let rise. Meanwhile, put the pumpkin, piloncillo, cinnamon, and salt in a saucepan over medium-low heat. Cover and cook, stirring every few minutes, until the sugar is completely melted. Uncover and simmer until the filling is very thick, about 15 minutes. Scrape the filling into a bowl and cool to room temperature.
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