How To make Pumpkin Empanadas
2 c Unbleached white flour
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1/4 c Cold sweet butter
1 tb Brandy
3 tb Milk
16 oz Canned pumpkin puree
3/4 c Brown sugar
2 ts Cinnamon, or 2 teaspoons
-minced wild anise leaves 1/4 ts Freshly grated nutmeg
1 Egg
2 ts Pure vanilla
1 Egg beaten with 1
-tablespoon water for glaze 2 tb Sugar mixed with 1 teaspoon
-cinnamon Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem that I encountered was that the dough was a bit hard to handle++it tended to tear and was a bit hard to roll out thin. That may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a half hours! It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just don't over process the dough if you do it that way These remind me of Mexican Dim-Sum. In fact I'm sure that they'd be good with meat fillings too++say, curried pork or beef and onions (without the final sprinkling of cinnamon sugar though). Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg November 24 1990.
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These Pumpkin Empanadas are SO GOOD!
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How to Make Perfect Soft Pumpkin Empanadas
Fall is the best time to prepare pumpkin empanadas! That's when pumpkins are in full season, but if making them from scratch is not an option, this recipe works great with canned pumpkin puree! Quick and easy to follow recipe! Enjoy!
Ingredients for the Filling:
Half Medium Pumpkin or One 32oz Can Pumpkin Puree
If making your own puree, boil the pumpkin with the piloncillo, brown sugar, and the whole cloves.
2 Cinnamon Sticks
7 oz of Piloncillo or 1 Cup Brown Sugar
3 Whole Cloves
Prepare the pumpkin puree with the following ingredients.
1/2 Tsp Ground Cinnamon
1/2 Ground Cloves
3 Tbsp Butter
More Brown Sugar if Needed
Ingredients for the Empanadas
4 Cups All-Purpose Flour
1 Envelope Active Dry Yeast (2 1/4 Tsp)
3/4 Cup Of Sugar
3/4 to 1 Cup Warm Water
1/2 Tsp Cinnamon
1/2 Cup Room Temperature Unsalted or Salted Butter
1/4 Tsp Salt (If using salted butter don't add salt)
1 Large Egg
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Baked Pumpkin Empanadas 3 Ingredient Filling | Salima's Kitchen
These sweet baked pumpkin empanadas are made with an easy 3 ingredient filling and a simple homemade empanada dough. They're inspired by the delicious treat found in Mexican bakeries and make a delicious pumpkin pie-like dessert, breakfast, or snack.
Get the recipe:
Ingredients:
2 (15oz) cans of pumpkin puree
1 cup brown sugar
2 tsp pumpkin pie spice
16 empanada dough discs
1 egg + 1 tsp water for the egg wash
Easy Pumpkin Empanada (Date Sweetened)
Easy Pumpkin Empanadas with pie crust are date sweetened, dairy free and can be on your dessert table in under 30 minutes. Perfect hand pies for autumn. Learn our hacks for sealing empanadas and recipe shortcuts.
Recipe: