Pumpkin Empanadas Ingredients: For the Dough: 3½ cups flour 1¼ cups shortening ½ teaspoon anise seeds 1-inch piece of cinnamon stick ½ cup water ½ cup sugar pinch of salt ½ teaspoon baking powder You will need: Another cup of sugar, plus 2 tablespoons of cinnamon, set aside For the Pumpkin Filling: 1 large can of pumpkin (not pie filling), about 4 cups 1 cup piloncillo or dark brown sugar ¼ teaspoon ground cloves ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 3 tablespoon butter The dough has the texture of a nice shortbread cookie with hints of cinnamon and anise. Directions: 1. Prepare the filling first, so it has a while to cool before you are ready to use. Melt the butter, add the pumpkin, brown sugar (or piloncillo) and spices. Cook on low, stirring often, until it becomes thick and darker in color. Taste for sugar and spices as it cooks down. I like to add spice to my taste, just add a tiny pinch at a time. Cook until most of liquid has evaporated, stir often. 2. Combine the anise seeds, cinnamon stick and ½ cup water in a glass cup. Cook in the microwave for 1½ minutes, strain and set aside. Melt the shortening in a microwave-safe bowl, add the tea and stir gently stir. In another bowl, combine the dry ingredients and gradually add to the wet ingredients until dough forms. If its still sticky, add a little more flour. Cover and let dough rest for a good hour in the refrigerator. 3. When filling is made and dough has rested, form 1½ in dough balls and set aside. Preheat the oven to 395ºF. Take one dough ball, roll in flour lightly, and press in tortilla press lined with a plastic freezer bag, cut to size (can also use the bottom of a flat plate) fill with 1½ to 2 tablespoons of filling. Fold over, and using a fork, press edges together to seal empanada. 4. Transfer empanadas to a parchment lined baking sheet and bake for 30 to 35 minutes or until golden brown. While still slightly warm, roll in a cinnamon/sugar mixture. Yields 24 small empanadas. Note: In the original recipe, my tía cooks down a fresh pumpkin in the pressure cooker with lots of piloncillo and also adds a little pork lard combined with the vegetable shortening
Posted on: Tue, 09 Sep 2014 13:56:31 +0000
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