Pumpkin Filling For Empanadas Food

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.

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.

JOSEFINA'S PUMPKIN EMPANADITAS

Steps:

• Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
• Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
• Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
• Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
• Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
• Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.

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).