Empanadas De Calabaza Mexicanas Food

EMPANADAS DE CALABAZA

Steps:

• Coloca la calabaza en una cacerola con el piloncillo, 1/4 taza de agua y el palito de canela. Lleva a ebullición y cocina por unos 15-20 minutos hasta que la calabaza esté tierna. Retira el palito de canela.
• En este momento el piloncillo debería haberse disuelto, agrega la canela molida, el anís molido y el clavo. Siga cocinando sin tapar por unos 20 minutos o más, revolviendo frecuentemente hasta que la mezcla tome una textura gruesa. Esto lo puedes hacer antes de tiempo y tiene que ser a una temperatura ambiente antes de formar las empanadas.
• Para formar la masa; Coloca la levadura en un tazón pequeño, agrega la leche tibia y déjela a quieta durante unos 5 minutos.
• Mientras tanto, en un tazón grande coloca la harina, los huevos, la mantequilla derretida y fresca, el azúcar y la sal. Añada la mezcla de levadura y mezcla para formar una masa suave. Amasa en una superficie enharinada durante unos 5 minutos, agregando más harina si es necesario.
• Coloca la masa en un recipiente engrasado girando para cubrir con el aceite. Cubra con plástico y déjalo reposar durante aproximadamente 1 1/2 hora en un lugar cálido.
• Después de ese período de tiempo amasa la masa nuevamente durante 2-3 minutos y divida en 12 bolitas suaves para comenzar a formar las empanadas. Cúbralas con plástico.
• Ahora, para formar las empanadas: con la ayuda de su rodillo de amasar, desenrolle cada una de las bolas de masa en una superficie ligeramente enharinada en círculos de alrededor de 7 pulgadas de diámetro y estírelas si es necesario.
• Coloca alrededor de 1/4 taza de relleno en el centro de cada una; Dobla la masa para encerrar el relleno y formar una media luna. Sella los bordes mediante aplaste con un tenedor.
• Si deseas que sus empanadas se vean simétricas una vez que doble el círculo, coloca un tazón de cereal boca abajo y presione para cortar cualquier exceso de masa como se muestra en la imagen.
• Precalienta el horno a 375 grados. Organiza empanadas en 2 bandejas para hornear engrasadas; Cepíllalas con huevo y espolvorea con un poco de azúcar si deseas hacerlo. Déjalas reposar unos 30-35 minutos hasta que la masa suba.
• Hornea hasta que estén de color marrón claro, de 15 a 18 minutos; gira las bandejas entre las rejillas hacia el otro lado. El tiempo de cocción variará dependiendo de su horno.
• Si deseas obtener un color dorado oscuro en sus empanadas, no agregues azúcar a la cubierta y colócalas durante 2 a 3 minutos debajo de la parrilla de su estufa después de hornearlas y obsérvalas cuidadosamente para evitar quemarlas.

PUMPKIN TURNOVER

Steps:

• 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.
• 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.
• To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes.
• 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.
• Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place.
• After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.
• Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary.
• Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

CINNAMON-PUMPKIN EMPANADAS ( EMPANADAS DE CALABAZAS)

Steps:

• For the filling: Mix ingredients together and set aside.
• Preheat oven to 350 degrees.
• Combine water, sugar, salt, yeast, baking powder, and cinnamon.
• Using an electric mixer, gradually blend in half of the flour.
• Add shortening and thoroughly mix, then gradually blend in remaining flour.
• Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
• Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
• Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
• Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).

MEXICAN PUMPKIN EMPANADAS, EMPANADAS DE CALABAZA

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