PUMPKIN EMPANADAS: How to Make Sweet, Delicious Pumpkin Empanadas from Scratch
These Homemade Pumpkin Empanadas are sweet and delicious, and they're perfect with a hot cup of coffee or a cold glass of milk. If you've never heard of an empanada before, they're basically the Spanish equivalent for the pastry known as a turnover. Whatever you choose to call them, you'll want to make this easy recipe. The video shows you exactly How to Make Pumpkin Empanadas, but you can also read on for the ingredients and instructions.
Pumpkin Empanadas
For the dough:
3 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
1 cup chilled unsalted butter or shortening
1 cup warm water
For the filling:
2 cups pumpkin puree
1/2 cup sugar
1/4 tsp. salt
1 Tbsp. pumpkin spice
1/2 tsp. vanilla extract
For the egg wash:
whisk together 1 egg & 1 Tbsp. milk or water
First make the dough. Put all the dry ingredients into a large mixing bowl and mix. Add the chilled butter and use a pastry blender or fork to incorporate it into the flour mixture. Begin adding the water a little at a time. (You may not need it all.) Knead with hands. When dough sticks together nicely, form into a ball, cover with plastic wrap, and chill in refrigerator a minimum of 30 minutes.
For the filling, mix together pumpkin puree, sugar, salt, pumpkin spice, and vanilla extract in large mixing bowl. Mix until well blended and set aside..
When ready to make the empanadas, lightly flour a flat surface. Take dough and form it into balls a little larger than a golf ball. Roll out. Place 2 Tbsp. of pumpkin mixture just slightly off center of your rolled out dough. Use a knife to create heat vents on the other side of the dough. Fold over, and trim edges with knife to form a half circle. Use fork tip to seal the ends, and carefully place on a greased baking sheet. Continue making empanadas one at a time. (Leftover dough can be re-rolled.) When you have a full tray, lightly brush tops of empanadas with egg wash and bake at 350º for 25 minutes, or until golden brown. Let cool before eating.
*This recipe makes 12-15 empanadas
Should you want to make your own pumpkin puree from a fresh pumpkin, just break open or cut your pumpkin in half, remove stem, seeds, and string/pulp. Lightly drizzle olive oil over pumpkin and place onto baking sheet, shell side up. Cover with foil and bake at 400º for 30-40 minutes (depending on size), or until flesh of pumpkin is soft. Take out of oven, let cool, and with a large spoon, remove pumpkin flesh, placing it into a food processor or blender. Blend until smooth. Consistency will be more runny than canned pumpkin puree, so you'll need to drain the excess liquid. A good way to do this is with cheese cloth. Line a large sieve with at least two layers of cheese cloth, pour in pumpkin puree, and let drain into a larger bowl or sink. And that's it! Pumpkin puree is so much better when it's fresh!
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EMPANADA DOUGH RECIPE- BEST FOR FRYING AND BAKING
Empanada dough for frying and baking is easy to prepare and you can make it by hand or using a bread machine. This flaky empanada dough can also be made with maseca or cornflour and feel free to add cream cheese in place of butter or totally replace the butter with oil or lard
EMPANADA DOUGH recipe- for frying and baking or air fryer
- FLOUR---- 5 cups (ALL PURPOSE FLOUR)
- SALT---- 1/4 TEASPOON
- SUGAR ---- 1 TABLESPOON
- EGG-------- 2 WHOLE EGGS
- MARGARINE(BUTTER) -----120ML MELTED OR 8TBSP ROOM TEMPERATURE
- WATER ----- ABOUT 100 ML OR MORE(UNTIL CONSISTENCY IS ACHIEVED)
TO MAKE THE EMPANADA DOUGH (FRIED MEATPIE DOUGH)
- Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined. Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well
- Gradually add water and continue mixing until the dough comes together and not sticky. Wrap in a cling film and rest in fridge for 20 minutes
- After 20 minutes, take out the dough knead a little and cut into two portions
- Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows .Fill in the circles with the cooled filling and seal tight with your fingers and a fork
- finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp
MASA DE EMPANADAS para frier
- HARINA---- 5 tazas (HARINA TODO USO)
- SAL---- 1/4 DE CUCHARA
- AZÚCAR ---- 1 CUCHARADA
- HUEVO-------- 2 HUEVOS ENTEROS
- MARGARINA (MANTEQUILLA) -----120ML DERRITE U 8TBSP TEMPERATURA AMBIENTE
- AGUA ----- ALREDEDOR DE 100 ML O MÁS (HASTA LOGRAR LA CONSISTENCIA)
PARA HACER LA MASA DE EMPANADAS PAR A FREIR Y A HORNO
-
Mezcle 5 tazas de harina,
1 cucharada de azúcar
y 1/4 de cucharadita de sal
juntos hasta combinar
Agregar 2 huevos enteros y
120 ml de mantequilla derretida o
margarina (8 cucharadas a temperatura ambiente)
y mezclar bien
Poco a poco agregue agua y
continuar mezclando hasta que el
la masa se une
y no pegajoso
envolver en film transparente y
reposar en heladera por 20 minutos
permite que el gluten en el
harina para relajar y absorber el líquido
Después de 20 minutos,
sacar la masa
amasar un poco y
cortar en dos porciones
estirar la masa sobre
una superficie enharinada y
utilizando un molde circular,
cortar la mayor cantidad de círculos
como la masa lo permita
completa los círculos con
el relleno enfriado y el sello
apretado con los dedos
y un tenedor
finalmente calentar un poco de aceite
a fuego medio hasta que esté bien caliente
y freír las empanadas (empanadas de carne)
hasta que estén dorados y crujientes
sEE WRITTEN RECIPE HERE :
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#empanada # empanadadough #empanadas #masaempanada #masaempanadas #masaempanadascaseras #empanadamexicana #empanadacasera
#empanadagallega #empanadasargentinas #empandasimpol #masa #recetaempanada
#recetamasaempanada
How to Make Pumpkin Empanadas | Empanadas Recipe | The Sweetest Journey
Learn to make pumpkin empanadas from scratch and using real pumpkin. Bake a sweet, warm snack or dessert for this Fall season!
For a full copy of the recipe, please visit my blog:
Ingredients:
3 Cups of All Purpose Flour
1/4 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1 Teaspoon of Cinnamon Powder
1/2 Teaspoon of Salt
Grated Zest of 1 Lemon or Lime
1 Cup of Sugar
12 Tablespoons of Butter, Softened
1 Egg
3 ounces of Cream Cheese, Softened
2 Tablespoons of Buttermilk
1 Teaspoon of Vanilla Extract
Cooked Pumpkin
Cooked Pumpkin Recipe:
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Pumpkin Empanadas | EASY RECIPE
Make some #PumpkinEmpanadas with Caroline! ???? These baked goods are a delicious #Fall #Dessert to share with friends and family. Try out the recipe and tag us! We'd love to see you enjoying this yummy recipe. ????????????????
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The SOFTEST and Most Delicious MEXICAN PUMPKIN EMPANADAS | Empanadas de Calabaza
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The most delicious Mexican Pumpkin Empanadas with homemade pumpkin filling! Let me tell you this is the best emapanadas you can make at home and let me tell you super easy to make too, now you can always skip making your homemade pumpkin and use store bough just how I did here
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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M P O R T A N T ⚠️
TIP: if your dough feels dry after adding the yeast mixture, add a little more warm milk .
* Cut pumpkin into bigger chunks so it’s easier to peel or peel the pumpkin before cooking it!
* also last 10 minutes bake on top top rack of oven!
Ingredients: makes 10-12 empanadas
4 cups all purpose flour
3/4 cups sugar
2 1/2 tsp pumpkin pie spice
1 tbsp instant yeast mix with 1 cup warm milk (110 f) and 1 tbsp sugar
5 tbsp melted butter flavor vegetable shorting
1 egg at room temperature
1/2 tsp salt
Filling:
2 pie pumpkins or you can use 100% pure pumpkin
2 piloncillos
2 star anise
2 cinnamon stick
1/2 - 1 cup water (it depends on how much water your pumpkins let out)
1/2 cup sugar(optional)
2 tsp pumpkin pie spice
2 tsp vanilla extract
1 serving of love ????
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Mexican Empanadas Recipe???????????? #shorts