How To make Sweet Pumpkin Empanadas
2 1/2 c All-purpose flour
2 tb Granulated sugar
1 ts Salt
1/2 ts Ground cinnamon
1/2 c Butter or margarine; melted
1/2 c Milk
2 Eggs
16 oz Canned pumpkin
3/4 c Brown sugar; packed
3/4 c Chopped pecans or walnuts
1/2 c Raisins
1 tb Lemon juice
1 tb Water
1 ts Ground cinnamon
1/8 ts Ground cloves
Cinnamon sugar: 1/2 c Granulated sugar
1 1/2 ts Ground cinnamon
Combine flour, sugar, salt, and 1/2 teaspoon cinnamon in medium bowl. Beat butter, milk, and one egg in small bowl. Add to dry ingredients; mix well. Form into ball and cover; chill for 1 hour. Combine pumpkin and brown sugar in medium bowl. Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well. Divide dough into 12 to 14 portions. On lightly floured board, roll out each portion into 6-inch
circle. Place scant 1/4 cup pumpkin mixture on each circle. Moisten edges with water; fold in half, pressing edges with fork to seal. Scallop sealed edges by indenting at 3/4-inch intervals. Place on ungreased baking sheet. Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 400F oven for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack. -----
How To make Sweet Pumpkin Empanadas's Videos
Baked Pumpkin Empanadas 3 Ingredient Filling | Salima's Kitchen
These sweet baked pumpkin empanadas are made with an easy 3 ingredient filling and a simple homemade empanada dough. They're inspired by the delicious treat found in Mexican bakeries and make a delicious pumpkin pie-like dessert, breakfast, or snack.
Get the recipe:
Ingredients:
2 (15oz) cans of pumpkin puree
1 cup brown sugar
2 tsp pumpkin pie spice
16 empanada dough discs
1 egg + 1 tsp water for the egg wash
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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Recipes in Spanish :
#empanadas #pumpkinempanadas #mexicanrecipes
These Pumpkin Empanadas are SO GOOD!
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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
Abuela Cooks: Empanadas
ALBUQUERQUE, N.M. — In this week's Abuela Cooks segment, StuffedLust Sopapilla Company is cooking up some empanadas.
KOB 4's Casey Messer learned how to the New Mexican classic: empanadas.
Watch the full video for more and find the recipe below.
INGREDIENTS
3 cups flour
1/2 cup lard
1/2 teaspoon salt
RECIPE
Warm water until the dough forms about a cup. Work into a dough ball.
Roll out and fill with desired filling. Bake at 350 until golden brown.
Sweet and Soft-Baked Mexican Pumpkin Empanadas
Pumpkin season is here, bringing delicious recipes, such as pumpkin empanadas. Filled with sweet pumpkin sweetened with piloncillo and seasoned with cinnamon and cloves, these can be easily prepared from scratch or canned pumpkin puree so you can enjoy them year-round.
EMPANADAS
Empanadas are a Latin-American dish made by stuffing dough with savory or sweet fillings and then frying or baking them based on the recipe. They are commonly referred to as turnovers or pasties in English.
Ingredients for the filling:
4-5 Lb Pumpkin - Calabaza Castilla, Butternut squash, or any of your favorite winter squash.
One 30oz Can of Pumpkin Puree if using canned pumpkin
2 Cups of Water
Three 7oz Cones of Piloncillo
5-6 Whole Cloves
2-3 Stick of Cinnamon
Ingredients for the dough:
4 1/2 Cups of All Purpose Flour (Extra for Dusting)
1 Tbsp Active Dry Yeast
1/2 Cup Granulated Sugar
1 Cup Warm Milk or Water
1 Tsp Ground Cinnamon
1 Tsp Pumpkin Spice
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Butter
1 Room Temperature Egg
Ingredients for the glaze:
1 Tbsp Sugar
3 Tbsps Milk
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#pumpkinspice #empanadas #howto #fallrecipes