EMPANADAS MEXICANAS RECIPES

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MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES



Mexican Pumpkin Empanadas Recipe | Allrecipes image

My take on a traditional pumpkin empanada! Adjust all spices to your taste.

Provided by Esther Loveall Saunders

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 12 empanadas

Number Of Ingredients 14

3 cups all-purpose flour
? cup white sugar
1?½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
1 teaspoon salt
1?½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg

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, CarbohydrateContent 52.3 g, CholesterolContent 46.5 mg, FatContent 18.6 g, FiberContent 3.3 g, ProteinContent 5.5 g, SaturatedFatContent 4.8 g, SodiumContent 709.8 mg, SugarContent 26 g

SWEET EMPANADAS RECIPE - FOOD.COM



Sweet Empanadas Recipe - Food.com image

This recipe is Mexican in origin. Borrowed from Recipes4us.co.uk and posted for Zaar World Tour. I must admit that I haven't tried them yet, but seeing as how I've made an awful lot of jam recently, it's a cert that I'll make them sooner or later. Eat them as a dessert, for breakfast, or just a sweet snack. You need to allow 8 hours chilling time for the dough; this time is not included in the cooking time.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 36 empanadas

Number Of Ingredients 6

4 ounces butter, softened
3 ounces cream cheese
5 ounces plain flour
11 ounces fruit jam
3 ounces superfine sugar
1/2 teaspoon ground cinnamon

Steps:

  • Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
  • Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
  • Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
  • Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
  • Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
  • Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
  • Remove from the oven and immediately roll in the cinnamon sugar.

Nutrition Facts : Calories 79.3, FatContent 3.4, SaturatedFatContent 2.1, CholesterolContent 9.4, SodiumContent 28, CarbohydrateContent 11.6, FiberContent 0.2, SugarContent 6.6, ProteinContent 0.7

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