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Great recipe for Tasty Pumpkin Empanadas (An Authentic Mexican Pastry). This recipe is one of the better empanada recipes that I have tried.the crust turns out perfectly flaky, not like the rubbery crusts that you find at a panderia (Mexican bakery). My whole family loved these and they gobbled.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tasty pumpkin empanadas (an authentic mexican pastry) using 17 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Tasty Pumpkin Empanadas (An Authentic Mexican Pastry):
- Take Pumpkin Filling
- Make ready 4 tbsp butter
- Prepare 1 1/2 cup brown sugar
- Prepare 15 oz canned pumpkin (not pie filling, I use one Libby's brand 15oz can)
- Take 2 tsp ground cinnamon
- Make ready 1/2 tsp pumpkin pie spice
- Get Empanada Dough
- Get 3 cup all purpose flour
- Get 2 tsp baking powder
- Make ready 1/2 tsp salt
- Make ready 1/2 cup vegetable shortening
- Prepare 2 large eggs
- Take 1/2 cup whole milk
- Take 2 tbsp white sugar
- Take Sugar/Cinnamon Topping
- Take 1/4 cup white sugar
- Get 1/2 tsp ground cinnamon
Perfect addition to Day of the Dead menu. Just add frothy Mexican hot chocolate, coffee or a nice glass of iced cold milk! This empanadas are part of my Day of the Dead altar. A small tribute to my aunt Julieta who has joined my beloved mom.
Instructions to make Tasty Pumpkin Empanadas (An Authentic Mexican Pastry):
- Melt butter in a saucepan over medium heat. Don't let it burn.
- Stir in brown sugar until it dissolves with the butter.
- Stir in the pumpkin and the spices. Continue to stir over medium heat for 10min.
- Remove the filling from heat and let cool down. After it has cooled for 15 min, put the filling in the refrigerator for 30 min before use.
- Mix the flour, baking powder and salt
- Cut in the shortening with the dry ingredients, I use my hands to work the shortening into the flour mixture.
- Add the eggs, milk and sugar, use a spoon at first then continue to work the dough with your hands until all ingredients all fully incorporated and you have a nice ball of dough.
- Split the dough in half, wrap the dough in plastic wrap and put into the refrigerator for 30 minutes.
- Preheat the oven to 350° f
- Take out half of the dough and split into 12-16 balls of dough (depending on how big you want the empanadas)
- Using a floured rolling pin, roll each of the dough balls into small round circles about 4-6 inches in diameter.
- Add a small dollop of pumpkin filling to center of dough.
- Wet the edge of the dough circle with water and fold the dough over to seal the empanada in half. Seal the edges by using a fork to press into the edge.
- Brush the top of each empanada with egg whites, then sprinkle the tops with the sugar/cinnamon topping.
- Place the empanadas on a greased cookie sheet and pierce each empanada with a fork to allow steam to escape during cooking.
- Cook empanadas for 18 minutes on middle rack in oven. If the tops aren't golden brown, you can switch the oven to broil and cook for a few more minutes until the tops are golden (make sure you don't burn em!)
A sweet pastry pocket filled with pumpkin. These sweet treats are perfect with a cup of Mexican coffee before breakfast or after dinner. Growing up we always knew the fall and winter meant lots of sweet and tasty treats we call empanadas. 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.
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