Empanadas are great munchies, stuffed bread that originated in Spain Portugal
INGREDIENTS FOR PUMPKIN EMPANADAS
- Sugar (granulated) ¼ cup
- Pastry dough
- Egg wash
- Pumpkin filling
- Cinnamon (ground) ½ teaspoon
In making the egg wash, whisk one egg with one teaspoon of water.
STEPS IN MAKING PUMPKIN EMPANADAS
- Get ready the dough and put it into the refrigerator. Then prepare the filling and put it aside to cold it. Mix granulated sugar and ground cinnamon in a bowl and put it aside.
- Set the oven at 425 degrees F and brush a bit of grease on the baking sheet.
- Remove the dough chilled in the fridge and cut it into two parts. Slice one part into eight pieces. Put back the other part to the fridge and chill it.
- Roll over the eight pieces of pastry dough into a circle about four inches in length and 1/8 inch thick on a board with flour. Stuff the individual circles with a spoonful of chilled pumpkin filling.
- Mold a half-moon shape out of the circle dough and stuff it with the pumpkin filling.
- Make a curvy border around the rims of the half-moon shaped dough by compressing a fork into the edges. This will make the empanada close once the baking process is done. It will also make a good appearance of the empanada.
- Brush the dough’s top with the egg wash using pastry brush.
- After you have arranged the eight empanadas on the baking sheet, take out from the fridge the chilled dough and do the same process above.
- Baking should be done for about fifteen minutes or when the top turns golden in color and the edge turns light brown.
- Top with a dash of sugar and cinnamon right after taking it out of from the oven. You can also do the baking a day before and just warm it before serving at 350 degrees F for about eight minutes.
MAKING THE PASRTY DOUGH
INGREDIENTS
- Egg (large) one
- Flour (all purpose) two cups
- Butter seven tablespoons
- Ice cold water one tablespoon
- Lard (vegetable shortening) three tablespoons
- Salt one teaspoon
STEPS
- Chill lard and butter for about fifteen minutes. Take it out from the fridge when you want to use it and slice it into chunks.
- Mix salt and flour in a food processor and set it to pulse for about three to four times.
- Put some butter and set it five to six pulses. The texture should be grainy and blended thoroughly.
- Put more lard and set to
- Cover up the food processor and set to pulse of five times.
- Halt to scuff down all the sides and set to pulse of ten times. Make sure the pastry dough stick together when you wrap up it in a fist.
- Put the mixture in a bag with zipper on top. Mold a ball by pressing it to a round disk shape and put inside the fridge for about thirty minutes. It will make easier for the flour to absorb the damp ingredients.
MAKING THE PUMPKIN FILLING
INGREDIENTS
- Cloves (ground) 1/8 teaspoon
- Pumpkin puree one cup
- Orange zest (grated-rind) –1/2 of the orange
- Butter two tablespoons
- Cinnamon (ground) one teaspoon
- Brown sugar (firmly-packed) one cup
STEPS
- Set the heat to medium and put over the pan and let the butter melt.
- Mix the brown sugar and keep it heated until such time the sugar dissolves with the butter.
- Add the spices and pumpkin. Mix it together.
- Let it cook for three to five minutes at a medium heat or until the pumpkin harden and keep its figure. To test its stiffness, spoon it. Take it off from the oven and mix the orange puree.
- Let the pumpkin filling be chilled in the fridge before you arrange the empanadas.
- If the filling is warm or hot, it will be hard to stuff it in the dough.
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