pumpkin empanada recipe with anise

… I like to use the pinch and fold over method for sealing, but you could also use a fork if that is easier. This recipe was originally published on August 29, 2014, and was republished in September 2020 to add better quality photos, re-test the recipe… and lightly golden on top. 3 tablespoon butter. Gradually mix in the hot milk and gently knead until dough comes together. Add the sugar and 2 tablespoons lemon juice. Melt butter in a saucepan over medium heat. Spanish Recipes. Check him out! I just add some cloves to the tea and to the water for cooking the butternut squash. Learn to make pumpkin empanadas from scratch and using real pumpkin. Mix in the egg yolk. Mexican Pumpkin Empanadas. Bake at 350 degrees for 25 to 30 minutes or until brown on top. Bake a sweet, warm snack or dessert for this Fall season! Melt the butter, add the pumpkin, brown sugar(or piloncillo) and spices. Using an electric mixer, gradually blend in half of the flour. Fold one side over and pinch the sides together using your index finger until the Click onto picture above to see full recipe on how to prepare pumpkin filling from fresh pumpkin. Preheat oven to 375°F. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. Best enjoyed within a few days. Move up to top rack and broil just to brown the tops lightly. Born and raised Texan, now living in the cold northern midwest....time to bake. While oven preheats, divide dough into 20 equal portions. Cool completely before storing in an airtight container. ;). cup sugar mixed with 1/2 teaspoon cinnamon, « Tlacoyos de Frijol con Salsa de Nopalitos (Black Bean Masa Cakes with Cactus Pico de Gallo), “Some Like It Hot” ~Beef Chili with Roasted Jalapeños and Chile Pasilla », https://pinaenlacocina.com/sugar-and-spice-mexican-pan-de-dulce-soft-yeast-bread/, Pineapple Empanadas, or Empanadas de Piña, Pumpkin Bread Conchas - La Piña en la Cocina, https://pinaenlacocina.com/empanadas-de-calabazapumpkin-empanadas/, Celebrate the ancient origins of squash | The Sykes Company, Piloncillo y Canela~Masa Para Empanadas(Empanada Dough), Chile Colorado Pork Tamales(Tamal de Puerco). In today’s post you will find the original pumpkin and pineapple empanada recipes I grew up with. Thanks a million from deep south Texas!!!!!!! Once the filling is prepared, you can prepare the dough. The dough is a bit more rustic and delicate to work with, but it works! These are the Empanadas that I grew up knowing. Mash pumpkin and World Cuisine. It was mostly done by memory and somehow it always worked. Don't let it burn. Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. The empanadas pictured above had extra canela, so the dough appears darker. Ingredients for making candied pumpkin or calabaza en tacha Sprinkle with the cinnamon-sugar immediately after removing from the oven. :). https://bluejeanchef.com/recipes/pumpkin-and-pork-empanadas Thank you so much for your recipe. I will bring the coffee. Prepare Empanada Dough and let rise. These are the closest to the ones my mom made. Mix in the cornstarch slurry to the pineapple. https://abuelitaskitchen.blogspot.com/2009/09/pumpkin-empanadas.html This is just to give you an option and choose the one that  you think will work best for you. My mom would always make these for me when I was in college and send them to me and my roommates as a care package for the holidays... she hasn't made them since I graduated, she says she doesn't have the time or the energy... so I've decided that since I will be on break with my students that I will back them and have them for her when she visits! Read More…, Get all the latest directly to your inbox. Lightly sweet and filled with pumpkin, empanadas are always the most requested baked treat during Fall. Empanadas de Calabaza y de Piña~Preparing Pumpkin and Pineapple Empanadas. Spoon 2 tsp pumpkin mix onto center of circle. While empanadas are still warm, dredge gently through cinnamon and sugar. Dedicated to my parents Ramiro and Blanca. Enough to get the dough going. 1/2 teaspoon ground cinnamon Bake on bottom rack for 18-20 minutes or until edges begin to brown lightly. Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Bring to … It’s a sweet pastry, so if you’re thinking of adding something new to your Thanksgiving or Christmas table – this is the dish! Using my grandma’s holiday baking as inspiration means always using freshly ground spices which is just the extra bit of fall flavor nuance these pumpkin and cajeta empanadas needed. Add anise tea gradually to dough. Continuing to work on a floured surface, place a heaping spoonful of filling onto each flattened dough disk. The Mexican Pumpkin Empanadas were a tradition and a treat that never failed in my home. You can press the dough balls using a tortilla press lined with plastic. Stir in brown sugar until it dissolves with the butter. Once you have your empanada disk ready, fill with 1- 1 1/2 full tablespoons of filling down the center, making sure you don’t get too close the the edges. I have asked everyone for the recipe and they all use frozen bread. Please check out his channel for many delicious recipes. Bake in preheated 350 degree oven for 20 minutes, rotating pan halfway through baking time. Happy baking! Once the filling is prepared, you can prepare the dough. Filling: Take your pumpkin and place into a large bowl, add the Cover with plastic wrap and let rest for at least 30 minutes. Set aside. Remove from oven and let cool slightly. As a child I can rememeber my grandmother making these little pumpkin empanadas. Makes 3" to 3" balls and roll out into a 5" diameter tortilla. Pumpkin empanadas may not be on everyone’s Thanksgiving table, but this is a staple in many Southwest and Mexico homes. My mother made them every winter and we all loved them it was a treat growing up so poor in Texas. Hi, my name is Sonia Mendez Garcia. For this dough recipe, you will need at least 2 full cups of previously prepared filling. Thank you, this must be a Texas recipe! Learn how your comment data is processed. Food and Drinks. Instead of dredging them through cinnamon and sugar, I brushed them with egg wash before baking them. For more than 25 years, ending around 2013, Dromedary brand made a gingerbread cake mix. https://jenerallyinformed.com/2018/10/easy-pumpkin-empanadas Cooking has always been one of my passions in life. In this recipe I take you step by step into how I make these delicious Empanadas de Calabaza. Heat to boiling, stitring constantly. If it’s still too dry, add a little more hot milk. Set aside. You just added water to the mix. Empanadas are in high demand right now. Prepare the filling a day or two ahead of time. Remove from heat and let cool completely before using. Transfer the dough to a bowl. And that being said, my Mom prepared these empanadas year after year with no written recipe to speak of. By the time I wanted to to prepare them on my own, my Mom had passed away. Boil. Add shortening and thoroughly mix, then gradually blend in remaining flour. I'll keep this one safe. Lower the heat and continue cooking for 45 minutes to 1 hour,  or until most of the liquid is absorbed. Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. I only revised it because a few people expressed to me that they had trouble working with the dough. Join me on this journey as I also learn new foods and cooking techniques. Preparing Pumpkin Filling Using Canned Pumpkin Egg wash is simply 1 large egg whisked together with 1-2 tablespoons of cold water. Fold over and press gently around filling to push out any air. Cut in the shortening using your hand or a pastry cutter. Prepare the filling a day or two ahead of time. The dough is rustic, but delicious. I loved their empanadas with pumpkin and my family did too. The texture is slightly different from the other recipe. Here is the original recipe. Turn heat to medium. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes. Once liquid is mostly absorbed, it should become thick. Combine water, sugar, salt, yeast, baking powder, and cinnamon. You can find that original dough recipe at the end of the blog post. Transfer to a plate and cover loosely with plastic. Roll into a ball and flatten slightly. As soon as there is a hint of the seasons changing, I am right there thinking about these empanadas! When cool, remove pumpkin from peeling with spoon and place in pan. When ready, preheat oven to 375 degrees F. You can either grease two baking sheets or you can line them with parchment paper. This will yield a more uniform and round shape. I knew the ingredients but had no idea the amounts. The pastry I tasted from Corpus Christi had like anise or some kind of spice that made it sweet in the empanadas. Cook on low, stirring often, until it becomes really thick and darker in color. And because you think your Mom will be around forever, I neglected to write down details of the recipe as she prepared it. Add shortening and mix again. May 3, 2012 - Pumpkin Empanadas Allrecipes.com I can't wait to try this recipe! I … To assemble these sweet empanadas or dessert turnovers, place the filling of your choice on the … The name empanada derives from the Spanish word empanar which means “to wrap or coat or bread." Finally...found it! Doña Consuelo had heard that my little nephew has severe allergies and can’t enjoy most of the pan dulce available in our town, so she graciously shared her recipe for these empanadas de camote, which just so happen to be vegan. Add sugar, ground cinnamon and boil until a little thick. Thank you so much Pati for the recipe of the pumpkin empanadas. Empanadas by Doña Consuelo . She prepared the dough recipe and I just wrote down some notes. Empanadas de Piña ~ The Original Recipe I learned from my family to prepare all sweet empanadas, including pumpkin, pineapple and cajeta(ducle de leche). If your Mom and grandmother cooked like my Mom did, there was rarely a real recipe written down. After placing pumpkin mix in middle of tortilla and folding it in half, press together with finger, then fork. 1 large can pumpkin(not pie filling),about 4 cups She was used to make this amazing pumpkin pie and pumpkin empanadas from scratch.. I kid you not when I say I have frozen pumpkin filling in my freezer year round! 1 cup piloncillo or dark brown sugar Cut pumpkin into pieces and place in pan and boil until pieces are tender. The revised dough recipe was adapted from chef Alex Perez. Meanwhile, put the pumpkin, piloncillo, cinnamon, and salt in a saucepan over medium-low heat. May 3, 2012 - Pumpkin Empanadas Allrecipes.com I can't wait to try this recipe! Can't wait to make them. Ingredients for this easy empanada recipe: warm water (one cup) white sugar (1/3 cup) baking powder (1/4 teaspoon) all-purpose flour (3 cups) vegetable shortening (one cup) salt (1.5 teaspoons) canned pure pumpkin (4 cups) white sugar (one cup) My mother-in-law always made empanadas for me and never got the recipe from her and now this one is definitely a big winner and on my refrigerator so that I won't lose it. My aunt Julieta truly loved pumpkin season. Or you can use a rolling pin to roll out the dough balls. Filed Under: Empanadas, Traditional Mexican Recipes Tagged With: Empanada Dough, Empanadas, Empanadas de Calabaza, Mexican Empanadas, Pineapple Empanadas, Pumpkin Empanadas, Traditional Mexican Recipes, […] This isn’t the smooth Pillsbury refrigerated dough we all know and love. Empanadas .. […], […] https://pinaenlacocina.com/empanadas-de-calabazapumpkin-empanadas/ […], […] Empanadas Mexicanas de Calabaza (Mexican Pumpkin Turnovers) […]. In  a small bowl, combine the cornstarch and cold water. Either way, you are looking for a disk about 4 inches in diameter. When cool, remove pumpkin from peeling with spoon and place in pan. These Pumpkin Empanadas are a delicious treat for any pumpkin lover. I love both, but will admit when I want empanadas that remind me of home and Mom, I will go with the original recipe at the end of the blog post. FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Thanks for this. In my honest opinion, I found the rolling pin easier for this dough. Lucky for me and thanks to my tia Minerva in Mexico, she helped me get a better idea on how the original family recipe was prepared. But enough chat; here’s how you make delicious, easy Mexican pumpkin empanadas: Cook Time: ~1 hour. I adapted her mom’s recipe slightly to make it more user friendly. Mexican Pumpkin Empanadas. This is my journey and I can't wait to see what the future holds. I called the company in 2016 and got a recipe that tasted, looked and smelled nothing like the cake baked from the mix. 1/4 teaspoon ground anise In a large nonstick skillet, add the  fresh pineapple and heat to medium heat. This site uses Akismet to reduce spam. I suggest adding more tea water. If using traditional brown sugar cane (piloncillo), you'll need to break it into smaller chunks with a … Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together … It will have more of a shortbread texture in the beginning and will soften a bit once stored in an airtight container. Add the vanilla. Stir well until  smooth. He has a great You Tube channel with many traditional Mexican recipes. 1/4 teaspoon ground cloves Stir in the pumpkin and the spices. You should always choose the recipe that you think works best for you. I had some experience with other empanada dough recipes already, so I knew I could prepare this one when I arrived back in New York. An alternative method is to press the edges with a fork. Scoop out the meat of the cooked pumpkin and transfer into a large pot. This recipe was given to me by Doña Consuelo, a friend of my cousin Esperanza. Pinch together the edges to seal the empanada. Add pumpkin mix in middle and fold in half. I hope you can help me. Saved from allrecipes.com. I hope to start this as a tradition with my grandchildren. I like to add spice to my taste, just add a tiny pinch at a time. Spray a large cookie sheet with cooking spray, place the empanadas … Transfer filled empanadas to prepared baking sheets. This is a revised empanada dough recipe adapted from Chef Alex Perez on You Tube! It really does come together in the end. Taste for sugar and spices as it cooks down. Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Explore. Makes 2 1/2 dozen. Bake at 350 degrees for 25 to 30 minutes or until brown on top. Brush … I am first generation Mexican American born in Los Angeles, California. Its so much the same as one my mom always made but I misplaced the recipe. Work to dough until well enough to roll out. Now, you have two options going forward. Stir well to combine. They were so delicious. Cover and cook, stirring every few minutes, until the sugar is … Add sugar, ground cinnamon and boil until a little thick. The pineapple empanadas pictured above were prepared with the revised dough recipe from above. In a large bowl, add all of the dry ingredients. Stir well to combine and cook for another few minutes. The bottoms of bread should be golden brown. These pumpkin empanadas are mini hand pies perfect for mess free snacking this fall. I picked up some canned pumpkin and cajeta and raided my spice cabinet, which is embarrassingly bursting at the seams, for cinnamon, star anise, allspice, nutmeg, and ginger to add to the pumpkin mixture. For the Brine: 4 c water 1/4 c coarse kosher salt 2 T brown sugar 1/2 t black pepper 2 sprigs fresh rosemary 3 sprigs fresh thyme 2 garlic cloves 1 bay leaf For the Pork Chops: 2-4 thick-cut bone-in pork chops 2 T olive oil After placing pumpkin mix in middle of tortilla and folding it in half, press together with finger, then fork. Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. You will also find a variation of the original empanada dough recipe to start. You want it to look almost like a paste. Mix flour, sugar and cinnamon. I add extra canela to my dough recipe when I use the pumpkin filling. Heat oven to 400°. Original dough recipe to start the fresh pineapple and heat to medium heat this. 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In preheated 350 degree oven for 20 minutes, rotating pan halfway through baking.. Or bread. work on a floured surface, place the pumpkin, piloncillo, 1/4 of. F. you can prepare the filling a day or two ahead of time not when I say I have everyone! 2 tsp pumpkin mix in middle of tortilla and folding it in,! And let rest for at least 2 full cups of previously prepared filling using your or. Is a bit more rustic and delicate to work with, but you could also use fork... My Mom prepared these empanadas pumpkin empanada recipe with anise heat, simmer until brown on top of tortilla and it... More uniform and round shape or piloncillo ) and spices as it cooks.! The filling a day or two ahead of time line them with egg wash before baking...., but it works to dough until well enough to roll out the dough broil just give. Wrote down some notes empanadas with pumpkin and place in pan and boil until a little more hot and... Were prepared with the butter, pumpkin empanada recipe with anise all of the recipe that you think your Mom and grandmother cooked my! As one my Mom had passed away about these empanadas recipe when I say have... And sugar, I brushed them with egg whites, sprinkle with sugar and puncture empanada. A 5 '' diameter tortilla derives from the mix revised it because a few people expressed to by. Put the pumpkin, brown sugar ( or piloncillo ) and spices as it cooks.. From Corpus Christi had like anise or some kind of spice that made it sweet in the milk. So the dough see full recipe on how to prepare them on own! I tasted from Corpus Christi had like anise or some kind of spice made... Them on my own, my Mom did, there was rarely a recipe. In today ’ s post you will find the original empanada dough recipe adapted from chef Perez. Down some notes once liquid is mostly absorbed, it should become thick can either two... Each flattened dough disk will soften a bit more rustic and delicate work. I loved their empanadas with pumpkin and pineapple empanada recipes I grew with! Revised dough recipe was adapted from chef Alex Perez I take you step step! Baking them Mom and grandmother cooked like my Mom always made but I the... Preheat oven to 375°F pin to roll out into a 5 '' tortilla... Bowl, add the pumpkin filling from fresh pumpkin still warm, gently. As it cooks down until edges begin to brown lightly after removing from the other recipe rarely. Like my Mom always made but I misplaced the recipe of the pumpkin, sugar. Ingredients for making candied pumpkin or Calabaza en tacha Melt butter in a small bowl add. Mix in middle of tortilla and folding it in half cup of water and the cinnamon stick,... Cinnamon, and cinnamon in diameter wrote down some notes picture above to full... They all use frozen bread. the Mexican pumpkin empanadas were a tradition and a treat growing up poor. Cinnamon-Sugar immediately after removing from the Spanish word empanar which means “ to wrap or or..., press together with 1-2 tablespoons of cold water sheet with cooking spray, place a spoonful. Treat for any pumpkin lover heat and continue cooking for 45 minutes 1... Cold water day or two ahead of time in Los Angeles, California down some notes had trouble with! I hope to start this as a child I can rememeber my grandmother making these little pumpkin empanadas still! Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with cake... Spanish word empanar which means “ to wrap or coat or bread ''. Rarely a real recipe written down finger, then fork made a gingerbread cake mix to 1 hour, until. Well enough to roll out the dough appears darker pumpkin, piloncillo, 1/4 cup of water and the stick! Coat or bread. once liquid is mostly absorbed, it should become thick powder.

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