Pumpkin Empanada Filling Recipes

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PUMPKIN EMPANADAS



Pumpkin empanadas image

Delicious homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.

Provided by Layla Pujol

Categories     Brunch     Dessert

Time 2h30m

Number Of Ingredients 11

15-18 medium or 25-30 small sweet empanada discs - recipe here
1 small pumpkin (about 2 lbs - organic if possible, cut in half, seeds and membranes removed)
1 lb panela or piloncillo (broken into chunks)
5 cinnamon sticks
5 cloves
3 all spice peppers
~ 3 cups water
1 egg (whisked)
~2-3 tablespoons of sugar to sprinkle on top
Vanilla ice cream
Honey crème fraiche

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.

MEXICAN PUMPKIN EMPANADAS



Mexican Pumpkin Empanadas image

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

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
2 eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg

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

VEGAN PUMPKIN EMPANADAS



Vegan Pumpkin Empanadas image

A delicious twist on my grandma's traditional mexican pumpkin empanadas. Now all vegans can enjoy this! It is animal free and absolutely amazing. Enjoy!

Categories     Vegetarian Meals     Mexican     Mexican Vegetarian Meals     Vegan     Vegan Vegetarian Meals

Yield 40

Number Of Ingredients 16

Dough:
4 cups all-purpose flour
1/2 cup sugar
4 tsp baking powder
1 tsp salt
1 1/3 cup vegetable shortening (I use Crisco Butter Flavor)
1 cup soy milk, unsweetened
Filling:
1 3/4 cups fresh pumpkin, cooked
3/4 cup granulated sugar
1 tsp groung allspice
Finishing Touches:
2 tbsp soy milk, unsweetened
2 tbsp Earth Balance Buttery Spread, melted
1/4 cup sugar
1 tsp cinnamon powder

Steps:

  • Dough:
  • Stir in Flour, Sugar, Baking Powder and Salt. Cut in Shortening with a pastry blender until the mixture resembles a coarse meal. Sprinkle in the milk evenly over the surface and stir until it form a dough and it is all evenly moistened. Shape into a ball. Chill the dough in the refrigerator or freezer until cold but not frozen.
  • Filling:
  • Combine Pumpkin, Sugar and Allspice in a food processor and mix all. You may choose the consistency according to taste some people like the filling very creamy, I prefer it a little more chunky with pumpkin bits. Set mixture aside.
  • Finishing Touches:
  • Roll out cold dough to 1/8-inch thickness, cut into 4-inch circles. They should resemble little tortillas. Place 1 tbsp of the filling mixture in the center of each circle. Moisten edges with a little milk; fold in half, and press edges together with fork. Place them on a ungreased baking sheet.
  • Mix the sugar with the cinnamon. Brush empanadas with melted Earth Balance and sprinkle the sugar cinnamon mixture over them.
  • Bake at 450 degrees F for 8-10 minutes or until they get golden. I usually bake a batch of 10 empanadas at a time.
  • Let it cool and enjoy!

Nutrition Facts : Nutritional Info Servings Per Recipe 40 Amount Per Serving Calories

MEXICAN PUMPKIN EMPANADAS, EMPANADAS DE CALABAZA



Mexican Pumpkin Empanadas, Empanadas de Calabaza image

As a child I can rememeber my grandmother making these little pumpkin empanadas. They were so delicious. We would have them for dessert or for breakfast. Craving them; I bought a large beautiful pumpkin and had my husband cut it in half then he cleaned out the seeds and membranes. He then cut the halves in half. I put them face...

Provided by Juliann Esquivel

Categories     Other Desserts

Time 2h20m

Number Of Ingredients 16

1/4 c white sugar
1/3 c warm water
4 1/2 tsp dry yeast or 2 packets
3/4 c vegetable shortening, like crisco
3 c all purpose white flour
1 tsp salt
1/8 tsp baking powder
1 tsp ground cinnamon
~~~pumpkin filling~~~
3/4 c sugar
15 oz pumpkin canned or baked and processed in a puree
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp ground cinnamon
2 Tbsp (sparse tablespoons) heavy whipping cream

Steps:

  • 1. Empanada Pastry: In a medium bowl mix together the sugar, warm water, yeast, salt, baking powder, and cinnamon. Stir real well to dissolve real good. In another bowl put 1 cup of the flour and pour your wet ingredients over the flour. With your mixer mix everything real real good. Now add the vegetable shortening and continue to use mixer and incorporate everything real good. Now take the remaing 2 cups flour and little by little in small increments continue to mix into your mixture of shortening and wet ingredients. Mix everything until you have a nice dough. You may have to add a little more warm water but in very small increments and continue to knead until you have a nice dough not real sticky just moist enough to hold together. Shape into a large ball and then cut into four equal pieces. Cover and let rest for 10 minutes. After 10 minutes have passed take each piece and make little balls the size of ping pong balls. Do all of your dough this way and cover with plastic wrap so the dough does not dry out. Let rest while you mix the filling.
  • 2. Filling: Take your pumpkin and place into a large bowl, add the sugar, salt, ground ginger, ground cloves, and the ground cinnamon. With a wisk or large spoon mix everything real good. Taste to see if the mixture has the right spice. You may want to add a little more cinnamon, ginger, and cloves in your pumpkin. Now add the two scant tablespoons of heavy cream and continue to mix very well incorporating everyhting real good.
  • 3. Pre heat oven to 350 degrees, Line two cookie sheet pans with parchment paper. Spray the parchment paper with a little Bakers Helper or Pam Spray; Or lubricate the parchment paper with a scant bit of oil. Now take one of the little dough balls dust your surface with a bit of flour and roll out to about six or seven inch round circle; take a tablespoon and a half; of the pumpkin mixture and put in the middle of the pastry circle; fold over the pastry; with the tines of the fork press all around the edges of the empanada. With the fork poke twice the top of the pastry so the steam will escape. Sprinkle the top with some sugar and bake 18 to 20 minutes in the oven. After 15 minutes watch them they can burn fast. Do all of your little dough balls like this. Yields about 18/20 empanadas. They are delicious for breakfast, dessert or as a snack. Enjoy.
  • 4. Note: I did not use all of my cooked pumpkin on empanadas only. I also made 2 two large pumpkin flans; am posting the recipe and picture next. LOL

PUMPKIN EMPANADAS



Pumpkin Empanadas image

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

2 cups flour
1 teaspoon salt
2/3 cup shortening or 2/3 cup lard
2 tablespoons shortening or 2 tablespoons lard
4 -5 tablespoons cold water
1 (12 ounce) can canned pumpkin
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
sugar

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

TACO TIME COPYCAT PUMPKIN EMPANADA RECIPE



Taco Time Copycat Pumpkin Empanada Recipe image

The holidays are about everything pumpkin. We have created a delicious copycat Pumpkin Pie Empanada that is covered in a cinnamon/sugar coating.

Provided by Contributor

Categories     Dessert

Time 25m

Number Of Ingredients 8

8 ounces cream cheese (1 package, softened)
½ cup sugar
1 cup pumpkin puree
1 teaspoon vanilla
2½ teaspoons pumpkin pie spice
8 large flour tortillas (( 8 or 9 inch))
½ cup sugar
⅙ cup cinnamon

Steps:

  • Cream together the cream cheese and sugar until smooth.
  • Add in pumpkin, vanilla, and pumpkin pie spice.
  • Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 inch from the edge of the tortilla.
  • Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 inch from the edge of the tortilla.
  • Roll up carefully and secure with a toothpick.
  • Place each empanada into a pan full of vegetable or canola oil that is heated to 325 -350 degrees.
  • Fry until golden brown, turning so both sides cook.
  • Place on a paper towel to drain grease.
  • Remove toothpick after frying.
  • Combine the sugar and cinnamon on a plate with sides.
  • Roll the hot empanada in the cinnamon sugar mixture until coated on all sides.
  • Top the empanada with whipped cream, or you can dip it in the whipped cream.

Nutrition Facts : Calories 270 kcal, Carbohydrate 50 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 342 mg, Fiber 4 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving

MEXICAN PUMPKIN EMPANADAS (EMPANADAS DE CALABAZA)



Mexican Pumpkin Empanadas (empanadas de calabaza) image

Those Mexican pumpkin empanadas are made from scratch. Filled with homemade spiced pumpkin puree, they are the perfect sweet treat for fall.

Provided by Maricruz

Categories     dessert

Time 1h30m

Number Of Ingredients 18

2 lb pumpkin (clean and cut into chunks)
4 oz piloncillo
1 stick cinnamon
1 anise star
½ Tbsp ground cinnamon
½ tsp ground nutmeg
¼ cup water
2 cups all purpose flour
¾ cup butter
⅓ cup sour cream
1 egg yolk
¼ cup brown sugar
½ tsp baking powder
½ tsp salt
1 egg
3 Tbsp milk
sugar
ground cinnamon

Steps:

  • Place pumpkin in a medium pan and add, piloncillo, cinnamon, and anise star (read note 1).
  • Pour in water, cover the pan, and let gently simmer for 20 minutes while mixing one or two times.
  • Remove the cinnamon stick and anise star. Add nutmeg and cinnamon powder.
  • Using a potato masher, mash roughly the pumpkin.
  • Keep cooking uncovered while stirring from time to time until you'll have a thick and dense mixture.
  • Set aside and allow to mixture to reach room temperature.
  • In a food processor place flour, sugar, baking powder, and salt. Pulse two times to combine.
  • Add butter and pulse a few times to form a crumbly mixture.
  • Add egg yolk and cream, and pulse again until a clumpy dough forms (read note 2).
  • Transfer the dough onto a floured and smooth surface and quickly knead it into a ball.
  • Wrap the dough with cling film and place it in the refrigerator for 15 minutes.
  • Prepare two cookie sheets with parchment paper or a baking mat.
  • Cut two squares about 6×6-inch (15x15cm) from a plastic bag.
  • Mix about ½ cup of sugar and 1 ½ tablespoon of ground cinnamon on a deep plate.
  • Make an egg wash whisking together the milk and egg in a small bowl.
  • Last, preheat the oven to 360°F (180°C).
  • Remove the dough from the fridge, divide it into 14 pieces and then flour your hands and roll each piece into a ball.
  • Place a dough ball on one of the plastic squares, cover with the other and slightly press with your hand to make a small patty.
  • Using a heavy dish, press the dough to form a flat disc (read note 3).
  • Peel the top square gently, then add some pumpkin filling in the middle of the disc.
  • Fold over to make a half-moon and press the borders to seal well the empanada.
  • Gently place the empanada on one hand and peel the last plastic.
  • Take the edge and carefully twist it to make the braided edge (read note 4).
  • Place the empanada on a baking sheet and repeat the steps with all dough and filling.
  • Brush all empanadas de calabaza with the egg wash and make some small holes on the top with a toothpick.
  • Bake between 20 and 25 minutes or until the pastries are slightly browned on all sides.
  • As soon as empanadas are out of the oven, coat them in the sugar and cinnamon mixture carefully.
  • You can now eat them while they're still warm or place them in a cooling rack and store them for later.

Nutrition Facts : Calories 236 kcal, Carbohydrate 30 g, Protein 3 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 29 mg, Sodium 226 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 8 g, ServingSize 1 serving

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  • To a saucepan, add your pumpkin puree, brown sugar, salt, cinnamon, ground ginger, and ground clove.
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Category Snacks


PUMPKIN EMPANADAS RECIPE BY NICK KINDELSPERGER / CHICAGO ...
2021-08-20 For these festive empanadas, pumpkin is cooked with onion, oregano, paprika and red bell pepper before being used as a filling with black pepper ricotta. This recipe makes extra filling, so use it in salads, as a side dish or in a quesadilla (it also freezes quite well).This recipe is by Joseph Hernandez and was originally published in the Chicago Tribune.
From thedailymeal.com
4.5/5 (2)
Total Time 1 hr 45 mins
Category Appetizers, Entrees
Calories 575 per serving


KETO PUMPKIN EMPANADA RECIPES
Keto Pumpkin Empanada Recipe All information about . 6 hours ago For the candied pumpkin: 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. More …
From tfrecipes.com


PUMPKIN EMPANADA RECIPE
2022-01-19 Let’s start making Pumpkin Empanada Recipe. PUMPKIN EMPANADA FILLING. 1 calabaza squash (you can substitute pie pumpkin, butternut, or kabocha squash) 2 tbsp. olive oil; 3/4 c. dark brown sugar; 2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1 tsp. fine sea salt; 1/4 tsp. black pepper; 1 tbsp. unsalted butter ; SOFT EMPANADA DOUGH. 1 tsp. dry active …
From atozrecipe.com


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