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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Pumpkin Empanadas - Bakery Style Recipe (Empanadas de Calabaza)
Check out this Pumpkin Empanada Recipe for pan dulce like the panaderias make (bakery style). This is my mom's traditional recipe for a soft dough and sweet pumpkin filling that she has perfected over the course of 50+ years with LOTS of love. [Click SHOW MORE to view the link to the full recipe with measurements.]
What makes this recipe authentic? Well, we use real piloncillo (brown sugar cane) as the special ingredient to make a spiced tea for the dough recipe. This gives the empanada dough a very rich flavor.
Pumpkin empanadas are my favorite type of pan dulce. Food is the love language in my family, and sharing my mom's recipe with all of you gives her some small recognition that she deserves after many years of cooking amazing, traditional Mexican food for us. I promise you'll love the taste if you give it a try. Con mucho carino - Crissy
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Pumpkin Empanadas | EASY RECIPE
Make some #PumpkinEmpanadas with Caroline! ???? These baked goods are a delicious #Fall #Dessert to share with friends and family. Try out the recipe and tag us! We'd love to see you enjoying this yummy recipe. ????????????????
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Pumpkin Empanadas
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Pumpkin Empanadas Recipe
Send the kids out to trick or treat with full bellies! Pumpkin Empanadas are a festive, filling Halloween dinner that are easy to make!
For the full recipe check out our Pumpkin Empanada post here:
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Mexican Bakery Style EMPANADAS DE PIÑA | Simply Mamá Cooks
Today I am cooking at home and making empanadas de piña. The filling and the dough are simple. This is a sweet pineapple filled empanada that goes perfect with a cup of coffee. It's baking season and I am here for it!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #empanadasdepina #empanadas
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0:00 Intro
0:10 Pineapple Filling
1:58 The Dough
3:53 Making The Empanadas
_______________________________
⭐️ PAN DULCE CONCHAS Recipe
⭐️ COOKWARE VIDEO
INGREDIENTS
**DOUGH**
3 1/2 to 3 2/3 cup (455 g) all-purpose flour
1/2 tsp salt
1/4 cup (50 g) sugar
1 stick (113 g) salted butter
1 large egg (room temperature)
3/4 cup (177 ml) warm water
*extra flour for work surface
*1 large egg (for egg wash)
**FILLING**
(2) 8 oz (227 g) cans of crushed pineapple (juice and all)
3/4 cup (177 ml) water
1 cup (200 g) sugar (or to taste)
1/4 tsp salt
1 tsp Mexican vanilla extract
**SLURRY**
3 Tbsp cornstarch
3 Tbsp cold water
Bake @ 350 F / 176 C for 23 to 25 minutes
Cool and set for at least 30 minutes before serving
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Pumpkin Empanadas - Just In Time For Fall!
How To Make Pumpkin Empanadas
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We have a pumpkin spice empanadas recipe, just in time for Fall. There are basically mini pumpkin pies. They are absolutely delicious. Try them out, and let us know what you think.
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