These pumpkin empanadas are full of earthy-sweet flavors that celebrate the taste of fall. These turnovers with a sweet pumpkin filling and traditional fall spices such as cinnamon and clove are the perfect afternoon dessert or snacks.
2 ½poundpumpkin seeded without skin and cut in large cubes
6oz.Piloncillo or brown sugar
¼cupwater
1cinnamon stick of about one inchThis will be removed after the pumpkin cooks
1tsp.ground cinnamon
1tsp.ground anise seeds
¼tsp.ground clove spice
For the dough:
2 ½cupsall-purpose flour
2eggs lightly beaten
⅓cupwarm milk
1teaspoondry yeast
¼cupsugar
½stick of melted butter
¼tsp.salt
1egg lightly beaten to brush the empanadas
CHECK THE VIDEO RECIPE
Instructions
Cook the pumpkin pie filling
Place the pumpkin in a saucepan with the piloncillo, ¼ cup of water , and the cinnamon stick. Bring to a boil and cook for 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.
At this time, the piloncillo should have been dissolved; add the ground cinnamon, ground anise, and clove. Keep cooking uncovered for about 20 or more minutes, frequently stirring until the mixture takes the texture of a jam. This can be done ahead of time and must to be a room temperature before forming the empanadas.
Form the dough
Place the yeast in a small bowl, add the warm milk and let it proof for about 5 minutes.
Meanwhile, place the Flour, eggs, melted and cool butter, sugar and , salt in a large bowl. Add the yeast mixture and mix to form a soft dough. Knead on a floured surface for about 5 minutes , adding more flour if needed.
Place the dough in an oiled bowl turning to coat it with the oil. Cover with plastic and let it rest for about 1 ½ hours in a warm place.
After that period knead the dough again for 2-3 minutes and divide it into 12 small soft balls to start forming the empanadas. Cover with plastic.
Make the empanadas
With the help of your rolling pin, roll out each dough balls on a lightly floured surface into circles of about 7 inches in diameter , stretching it if necessary.
Place about ¼ cup of filling in the center of each; fold dough to enclose the filling and form a half moon. Seal edges by crimping with a fork.
If you want your empanadas to look symmetric, once you fold the circle , place a cereal bowl upside down and press to cut any excess dough, like shown in the picture.
Preheat oven to 375 degrees. Arrange empanadas on 2 greased baking sheets; brush with egg wash and dust with some sugar if you desired. Let them rest for about 30-35 minutes until the dough raises.
Bake until light brown, 15 to 18 minutes; rotate pans between racks halfway through. Baking time will vary depending on your oven.
If you want to obtain a dark golden color in your empanadas, do not add sugar to the topping and place them for 2-3 minutes under your broiler stove after baking them, watching carefully to avoid burning them.
Update:
I placed some of these empanadas in the freezer for later use. You know those times when you want to have some coffee and a sweet thing to go alone?. Well, I put one in the toaster oven while my coffee was brewing, and it tasted great. Really crispy with its soft filling. So now you know they freeze well.
Video
Notes
• For the pumpkin filling that renders about 3 cups of filling.• If using canned pumpkin just make sure buy 2 cans since 1 can equals 1 ½ cup. It may reduce a little but that will be enough for this recipe.