An empanada is filled with a wide range of meats, cheeses, fruits, and vegetables, or pastries. The origins of empanadas can be traced back to Spain in the 1500s, and many Latin American countries were introduced by the Spanish colonizers. Empanadas are also very similar to Indian samosas, which are filled with meat. These sweet pastry pockets are packed with any jams or preserves in the season and anything you have been lucky enough to keep in the summer.
Preparation time: 40 minutes
Cooking time: 20 minutes
Serves: 12
Ingredients:
3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup of warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg
Directions:
Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.
Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.
Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 “wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.
In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.
Ingredients
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¼ teaspoon baking powder
- 1 cup vegetable shortening
- 1 cup of warm water
- 4 cups canned pure pumpkin
- 2 eggs
- 1 cup white sugar
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 beaten egg
Instructions
Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.
Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.
Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 "wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.
In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.
