PUMPKIN TURNOVER
The memories of those empanadas de calabaza came to my mind last weekend. Seeing pumpkins everywhere, it made me feel a craving to bake some. Deciding to make them with a yeasty dough was a personal option since that is the way I remember the dough flavor to taste as they do it in other northern states.
Provided by Mely Martínez
Categories Antojitos
Time 3h10m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 g, Calories 254 kcal, Carbohydrate 46 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 42 mg, Sodium 109 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 3 g
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
CINNAMON-PUMPKIN EMPANADAS ( EMPANADAS DE CALABAZAS)
Make and share this Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas) recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
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).
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, EMPANADAS DE CALABAZA
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 down on cookie sheets and baked for 1 hour and 20 minutes on 350 degrees. After I pulled them out I let them cool completely and then pulled off the peel which came off easly. I put all the pulp in my food processor and pulsed on puree until processed into a smooth paste. You can use canned pumkin if you like. (Pure pumkin) "not the pumkin pie seasoned" This recipe is a traditional Mexican dessert. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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
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