Pumpkinempanadas Recipes

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.

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 EMPANADAS

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.

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.