Menu

Search This Blog

February 25, 2019

Fruit Empanadas (Pumpkin or Pineapple Fillings)


Empanadas are a Spanish or Latin American pastry turnover filled with a variety of savory ingredients that are baked or fried. The fillings for empanadas range from savory meat filling, sweet fillings, and spicy veggies. 


From the Spanish verb empanar, which means to coat or wrap in bread, the empanada is said to originate from Spain, although many countries claim empanadas as their own, including Mexico, Argentina, and Portugal.

How to make empanadas:

  •  Make the filling of your choice, and let cool before filling your pastry
  •  In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so the dough comes together. Form 10 dough balls.
  

  • Take a rolling pin and flatten out dough balls. Use waxed paper or cutting board to keep the dough from sticking.
  •  Make 6 to 7 inch wide circles.



Add some filling to each empanada and fold the dough over into half-moon to enclose the filling. Use a fork to press and seal the edges closed or fold over edges to seal.



The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

We Recommend these Fillings for Empanadas:

















Pumpkin or Pineapple Filling

Makes 10 Empanadas

Pumpkin Filling 
Ingredients:
3 cup cooked canned Pumpkin, or fresh cooked
1/2 cup sugar
1/4 cup brown sugar
4 tsp pumpkin spice
1 tsp cinnamon
1 tsp salt

Instructions:

In a cooking pot, heat cooked pumpkin. 
    Add sugars and spices, blend in well. 

    Bring to a bubbly boil, then remove from heat. 

    Cover, set aside to cool. 


      Pineapple Filling


      Ingredients:
      1 can crush unsweetened Pineapple
      8 tsp Corn Starch
      8 tbsp sugar
      Instructions:

      In a cooking pot, add pineapple, cornstarch and 
      stir thoroughly over medium heat until corn 

      starch is completely dissolved.
      Add sugar and heat, stirring frequently to keep 

      from sticking. Cook to a bubbly boil, then set 

      aside and let cool.


      Dough Recipe

      4 cups all-purpose flour, plus more for dusting
      2 teaspoons baking powder
      1 tsp.  salt
      2 sticks cold butter, cut into small pieces
      4 - 5 tbsp cold water
      1 large egg, lightly beaten with 1 tablespoon 

      water.


        
      Preheat oven to 350 degrees
      • Make the doughIn a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so the dough comes together.

      • Form 10 pastry dough balls. Do not over manipulate the dough. 
      • Take a rolling pin and flatten out dough balls. Use waxed paper or cutting board to keep the dough from sticking.
      •  Make 6 to 7 inch wide circles, add some pumpkin or pineapple filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed or fold over edges to seal.
      • Place on parchment-lined baking sheets.
      • Brush tops with egg wash, not edges.
      • Bake until golden brown, about 20 to 25 minutes.
      Let cool, Enjoy!




      Know Your Chile Peppers

      The Busy Abuelita Recommends

      How to Keep Cilantro Fresh