Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers)

READY IN: 35mins
Recipe by COOKGIRl

Turnovers inspired by the Sephardic tradition-simple and delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.

Top Review by Pablo and Meri

These were excellent! We used Splenda in place of the sugars, I would cut the amount down next time but very delicious.

Ingredients Nutrition

Directions

  1. * NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour.
  2. Preheat oven to 375 degrees.
  3. Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper.
  4. To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness.
  5. Cover dough, set aside and let rest.
  6. Meanwhile, combine the filling ingredients and mix well.
  7. Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.)
  8. Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers.
  9. Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown.
  10. Cool on rack.
  11. The uncooked, filled turnovers can be frozen.

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