When I lived in Texas, I could get pumpkin empanadas at my local bakery. Now that I’m in Wisconsin, no one has heard of them. Does anyone have a recipe for empanadas?
Thanks,
Di
(Sting Fan:)
Empanadas de calabaza or pumpkin empanadas
Here is a delicious empanada recipe. This recipe makes about 16 empanadas.
Ingredients pumpkin filling[ul]
[li]1 (15 oz.) can pumpkin or 1 medium sized pumpkin, cut in pieces and boiled (let them cool off before making the filling!)
[/li][li]1/2 cup sugar
[/li][li]1/4 teaspoon salt
[/li][li]1/2 teaspoon cinnamon
[/li][li]1/4 teaspoon ginger
[/li][li]1/8 teaspoon cloves
[/li][/ul]
Ingredients empanada dough[ul]
[li]1/3 cup water
[/li][li]1/4 cup sugar
[/li][li]1 teaspoon salt
[/li][li]2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
[/li][li]1/8 teaspoon baking powder
[/li][li]2 generous pinches cinnamon
[/li][li]3 cups flour, divided in half
[/li][li]3/4 cup vegetable shortening
[/li][/ul]
Filling, preparation
Mix all the ingredients together and set aside.
Dough, preparation[ul]
[li]In a large bowl combine water, sugar, salt, yeast, baking powder, and cinnamon
[/li][li]Blend in half of the flour. Mix well with an elctric mixer or by hand using a wooden spoon
[/li][li]Add shortening and thoroughly mix
[/li][li]Blend inthe remaining flour
[/li][li]Let the dough rest for a while
[/li][/ul]
Empanadas, preparation
Preheat the oven to 400 F. Divide the dough into 4 equal parts, then divide each part into 4 dough balls. Roll them in circles approximately 4 inches in diameter and 1/8 inch thick on a floured surface. Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges using the repulgue technique or by pressing lightly with a fork on both sides.
Bake te empanadas for about 15-20 minutes, until golden brown. Watch carefully because they can burn quickly.
Enjoy!!!