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2/25/2019

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. 

Pumpkin or Pineapple Empanadas Recipe

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 it 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 a 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 a half-moon to enclose the filling. Use a fork to press and seal the edges closed or fold over edges to seal.

    Prebaked Empanada | The Busy Abuelita


    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:














Storing Empanadas: Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. 

To freeze, lay the unbaked empanadas on a parchment-lined baking sheet. Note: make sure to keep space between them, or else the empanadas will freeze together.


Empanadas | The Busy Abuelita


Fruit Empanadas
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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.

Ingredients:
    Pumpkin Filling
  • 3 cups cooked pumpkin
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
Instructions:
  1. In a cooking pot, heat cooked pumpkin. Add sugars and spices, blend in well.
  2. Bring to a bubbly boil, then remove from heat.
  3. Cover, set aside to cool.

    Pineapple Filling
  • 1 20oz. can crush unsweetened pineapple
  • 8 teaspoons corn starch
  • 1/2 cup granulated sugar
Instructions:
  1. In a cooking pot, add pineapple, cornstarch and stir thoroughly over medium heat until corn starch is completely dissolved.
  2. Add sugar and heat, stirring frequently to keep from sticking. Cook to a bubbly boil, then set aside and let cool.

    Dough Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks cold butter, cut into cubes
  • 4-5 tablespoons cold water
  • 1 large egg, lightly beaten with 1 tablespoon water
Instructions:
  1. Preheat oven to 350 degrees.
  2. Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until the mixture is crumbly. Add just enough cold water so the dough comes together
  3. Form 10 pastry dough balls. Do not over manipulate the dough.
  4. Take a rolling pin and flatten out dough balls. Use waxed paper or a cutting board to keep the dough from sticking.
  5. 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.
  6. Place on parchment-lined baking sheets.
  7. Brush tops with egg wash, not edges
  8. Bake until golden brown, about 20 to 25 minutes. Let cool. Enjoy!

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