Pumpkin Empanada Dough Recipes Mexican

Pumpkin Empanadas (Empanadas De Calabaza)

WEBOct 18, 2010 · Preheat oven to 375 degrees. Arrange empanadas on two greased baking sheets; brush with egg wash and sprinkle with some …

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1. 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.
2. 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.
3. To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
4. 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.

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Pumpkin Empanadas Recipe

WEBNov 2, 2022 · Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Make dough: Whisk …

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 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.
3. 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.
4. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

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