Pumpkin Empanada Filling Recipes
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
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
TACO TIME COPYCAT PUMPKIN EMPANADA RECIPE
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
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
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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- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
- Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.
- Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.
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- In mixing bowl combine flour and salt. Add butter and mix with beater until well blended. Add vegetable shortening; mix. Stir in water and egg and beat until well blended. The dough should stick together when held in your hand. Place mixture in a zip-top bag and refrigerate for 30 minutes.
- For the filling: In small saucepan over medium heat, melt butter and stir in the brown sugar. Heat until the sugar is dissolved into the butter. Stir in pumpkin and cinnamon. Stir over heat for 3 minutes. Remove from heat and place pumpkin mixture in refrigerator to cool off completely. Filling must be cooled.
- Lightly grease a large baking sheet. Take chilled pastry dough out of refrigerator and divide it in half. Return the remaining half to refrigerator. Divide dough you have into 6 balls. On a floured board or table, roll each ball into a circle with a rolling pin. Fill each circle with about 2 tablespoons cooled pumpkin filling. Fold one side of circle over and press down on the edges. You must press edges together to keep filling from running out. Take the remaining egg and put it into a small bowl, add 1 teaspoon of water and beat. With pastry brush, brush egg wash on top of each empanada.
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2022-01-19 Welcome! Log into your account. your username. your password
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