Pumpkin Empanadas
Ingredients.
For the filling:
4 cups pumpkin pulp
1 cup water
200 g piloncillo (hard molasses)
1 cup sugar
1 cinnamon stick
1-star anise
For the dough:
1/2 cup warm water
1 tbsp active yeast
1 tbsp flour (from the 4 cups)
1 tbsp sugar (from the 3/4 cup)
4 cups flour
3/4 cup sugar
1/2 tsp baking soda
1 egg
3/4 cup margarine (1 1/2 sticks)
To brush:
1/2 cup water
1/2 cup condensed milk
Pan spray and parchment paper
Tip: I won’t recommend you use pumpkin puree from a can. You can use any pumpkin with a hard rind; check while in the oven; the pumpkin should turn brownish, and juice will come out. You can bake the pumpkin ahead of time, you might have leftover pulp, but you can make many things with it. You can make more filling and use it as a spread on your toast, a peanut butter and pumpkin sandwich, a pumpkin spice latte, pumpkin cake, etc. You can also freeze the pulp.
***Español***
Ingredientes
Para el relleno:
4 tazas de pulpa de calabaza
1 taza de agua
200 g de piloncillo
1 taza de azucar
1 varita de canela
1 anís estrella
Para la masa:
1/2 taza de agua tibia
1 cucharada de levadura
1 cucharada de harina (de las 4 tazas)
1 cucharada de azúcar (de los 3/4 de taza)
4 tazas de harina
3/4 taza de azúcar
1/2 cucharadita de bicarbonato de sodio
1 huevo
3/4 taza de margarina (1 1/2 barra)
Para untar:
1/2 taza de agua
1/2 taza de leche condensada
Aerosol para sartén y papel pergamino
Consejo: no te recomendaré que uses puré de calabaza en lata. Puedes usar cualquier tipo de calabaza, cuanto más fina sea la piel, más rápido se cocinará, solo verifica mientras está en el horno, que la calabaza se está volviendo café y le sale jugo. Puedes hornear la calabaza con anticipación, es posible que tengas pulpa sobrante, pero puedes hacer muchas cosas con ella. Puedes hacer más relleno y usarlo como untable en tu pan tostado, un sándwich de mantequilla de maní y calabaza, pastel de calabaza, etc. También puedes congelar la pulpa.
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!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
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Always Pan -
Cast Iron -
blender- Vitamix A3500
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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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#empanadas #pumpkinempanadas #mexicanrecipes
Mexican Pumpkin Empanadas
With fall right around the corner try these delicious Mexican Pumpkin empanadas!
Music:
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. ????????????????
Produced by Caroline Salinas
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Empanadas de Calabaza (THE BEST) Pumpkin Empanadas Turnovers Pastry Recipe
In this recipe I take you step by step into how I make these delicious Empanadas de Calabaza. These are the Empanadas that I grew up knowing. I just loved them as a child and still do to this day. These Pumpkin turnovers are great anytime, for breakfast or a snack or after dinner as dessert. The smell of Fall will fill your home with the aroma of cinnamon and anise. Give them a try, Im pretty sure that you will love them.
#virtualkitchenwithlaura #howtomakeempanadasdecalabaza #howtomakepumpkinturnovers
Empanadas de Calabaza / Pumpkin Turnovers
Filling
1 small baking pumpkin pleaded and cubed
1 6 oz. piloncillo or brown sugar
1 cup granulated sugar
2 cups water
2 cinnamon sticks remove after pumpkin cooks
1 teaspoon ground cinnamon
1 teaspoon anise seeds crushed with a small rolling pin
½ teaspoon ground cloves spice
1 ½ teaspoon salt
In a large stock pot, add water, piloncillo and sugar. Bring to a boil until the piloncillo dissolve. Add the pumpkin pieces, cinnamon sticks, ground cinnamon, anise seeds, salt and cloves. Bring everything to a boil, reduce heat to low medium. Cook for about 30 minutes until all jliquid has evaporated.
Remove from stove, remove cinnamon sticks. Smash the pumpkin until smooth in texture, like mashed potatoes. Taste and adjust seasoning to your liking. Let cool completely.
Dough
3 cups all-purpose flour
2 eggs slightly beaten
1 cup Evaporated milk warm to 115°
3 teaspoons dry active yeast.
½ cup sugar
6 tablespoons butter melted and cooled.
¼ teaspoon salt
½ teaspoon anise seeds crushed
1 egg lightly beaten to brush the empanadas.
Add yeast to the warm milk with 1 teaspoon sugar, let proof for about 10 minutes. Set aside
In a stand mixer add flour, eggs, sugar, butter, salt, and anise. Add the milk and yeast mixture. Beat for 3 minutes, stop mixer and scrape the bottom of the bowl, return to beat for an additional 10 minutes on medium speed. Remove dough from mixer place in greased bowl cover with saran wrap and place in draft free area for about 1 hour 20 minutes or until doubled in size.
Press out the dough on a cutting board cut into equal pieces, make them whatever size you want. I made 2 dozen. Roll into balls place on sheet, cover let rest about 10 minutes. Roll out each ball into a 6 inch circle. In the middle of the circle ad 2 tablespoons of pumpkin mixture, fold over and pinch until sealed. Brush each empanada with the egg mixture. Place on lined cookie sheet.
Oven at 375°F bake for 20-25 minutes until browned lightly. Ready to serve warm. Can be stored for a couple of days at room temp or up to a week in the fridge.
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
Fall's Flaky, Buttery, and Irresistibly PUMPKIN PIE EMPANADAS ????????A SUPER EASY Recipe you MUST TRY!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and it’s beginning to feel like fall so today I’m going to make you Fall in Love with these Pumpkin Pie Empanadas, the Perfect Autumn Dessert Delight ???????? these mouthwatering treats will have you craving for more! ???? 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!!!!!! ????
You can preorder my first cookbook here ???????? get a sneak peek and let me know your thoughts ♥️
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Ingredients: 12 empanadas
For the filling
15 oz of 100%pure pumpkin
3/4 - 1 cup brown sugar
2 tsp vanilla blend
1 1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
For the dough
2 1/4 cup APF (all purpose flour)
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
8 tbsp cold butter
1 cup cold milk
For egg wash
1 egg
1 tbsp milk or water
Turbinado sugar
1 serving of love????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TikTok: tiktok.com/@cooking.con.claudia
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish: