MEXICAN PUMPKIN EMPANADAS | JUST A PINCH RECIPES
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
Prep Time 2 hours
Cook Time 20 minutes
Yield 18
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
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO) RECIPE | ALLRECIPES
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Latin American Caribbean
Total Time 1 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 12 empanadas
Number Of Ingredients 17
Steps:
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
- Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
- Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 280.4 calories, CarbohydrateContent 25.1 g, CholesterolContent 29.5 mg, FatContent 14 g, FiberContent 1.1 g, ProteinContent 12.8 g, SaturatedFatContent 2.7 g, SodiumContent 859.9 mg, SugarContent 0.6 g
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From laylita.com
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From isabeleats.com
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From laylita.com
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EMPANADA - WIKIPEDIA
An empanada is a dish of Spanish cuisine, a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippine cultures. The name comes from the Galician verb empanar,[citation needed] and translates as "enbreaded", that is, wrapped or coated in bread. They are made ...
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From en.wikipedia.org
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From thenovicechefblog.com
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22/12/2018 · Cookie Empanadas If there is one universally loved and appreciated dessert, it has to be the cookie. It can take many forms and many flavors, but it’s hard for anyone to resist a plate of cookies. Particularly at this time of year. Today I’ve got a new cookie favorite ...
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