Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas)

Molly53's Note:

From Esperanza's Cafe (Joe T. Garcia's Bakery), Fort Worth courtesy of Texas Monthly magazine.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 16

Pumpkin Filling

• 1 (15 ounce) can pumpkin
• ½ cup sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon ginger (optional)
• 1⁄8; teaspoon ground cloves (optional)

Empanada Dough

• 1 cup water
• ¼ cup sugar
• 1 teaspoon salt
• 2 (½ ounce) packages dry yeast (4 1/2 teaspoons)
• 1⁄8; teaspoon baking powder
• ½ teaspoon cinnamon
• 3 cups flour , divided in half
• ¾ cup vegetable shortening

Directions:

1. For the filling: Mix ingredients together and set aside.
2. Preheat oven to 350 degrees.
3. Combine water, sugar, salt, yeast, baking powder, and cinnamon.
4. Using an electric mixer, gradually blend in half of the flour.
5. Add shortening and thoroughly mix, then gradually blend in remaining flour.
6. Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
7. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
8. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
9. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).

Reviews

[Chef Sarita in Austin Texas]

No one had posted a picture of this recipe yet and I wondered why. Well, probably because they were gone as soon as they came out. I was quick to snap a photo before they were devoured! Very delicious. I added a couple of steps: 1.) The recipe did not indicate if the bread was suppose to rise (it had yeast) so I let it rise about 45 mins. 2.) I used pumpkin pie mix instead of the pumpkin filling because pumpkin pie mix already has most of the ingredients called for and tastes just as good. 3.) I brushed my empanadas with an egg wash before baking. This gave it a beautiful shine. Next time a will also try a pinnaple filling. Thanks for posting this recipe!

[Leslie,West Texas]

Good recipe, reading some of the reviews before trying this recipe and with some helpful hints left out I would suggest that those not familiar with doughs and yeast would like to know that the water need to be about 115 to 120 degrees with an instant read thermometer and with some yeast recipes like pizza doughs, just cover with a clean kitchen towel or flour sackcloth on a dusted surface and let the dough rest for 10 or 15 minutes before dividing. A bench scraper works great for the dividing. Beautiful silky dough. I added 1tsp vanilla and replaced the ginger with cardamom. Really nice!

[Teresa in CO]

These were okay. I made a bunch for a faux-Thanksgiving meal. I added a bit of vanilla and nutmeg to the filling to sweeten it up. I am a huge baker but I've never baked anything with yeast before. I ended up letting the dough rise a bit between batches and it was easy to work with. I also brushed the dough with egg wash before baking. Completed product was okay but just okay. This is probably personal preference, but I did not like the texture of the filling. (I know, I know, what kind of texture did I think pumpkin has?). The dough was soft and the filling was a squishy too. Just needed a little more contrast for me. If I made this again, I would absolutely add some nuts into the filling!