Pumpkin Apple Empanadas
Recipe Yield
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Ingredients
Pumpkin Apple Filling:
- 2 piloncillo cones (16 ounces) or 2 cups brown sugar
- 1 cup water
- Juice of an orange (about ½ cup)
- 1 2-inch piece of canela or true cinnamon stick
- 2 whole cloves stems discarded
- 1½ pounds (3 to 4) Granny Smith apples peeled and cut into small dice
- Juice of 2 limes (about ¼ cup)
- 1 teaspoon vanilla extract
- 1 15oz. can pumpkin puree or see note to make your own
- ½ cup finely chopped pecans
Empanada Dough:
- 2.2 pounds (about 8 cups) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups vegetable shortening or lard
- 1 cup sugar
- 1½ cups whole milk
- 3 large eggs divided
To Prepare
To make the pumpkin apple filling:
- Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
- Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.
To make the empanada dough:
- In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
- Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
- Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
- One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
- Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
- You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.
Note:
- If you want to make your own pumpkin puree, halve a 2½ - 3 pound pumpkin and remove the seeds and strings. Place the pumpkin halves skin side up on a small baking sheet. Roast in a 375°F oven 45-60 minutes until completely cooked, lightly golden brown and fork tender. Once cool enough to handle, scoop the flesh into a bowl. While still hot or warm, completely mash with a fork or potato masher until it’s as smooth as you can get it.
Comments
6comments inPumpkin Apple Empanadas
Kevin
Oct 18
These take a bit of work to make and well worth it. I’m not the best baker but these turned out really well; very flavorful! The recipe mentions making 44 and I ended up making 42 so pretty close. I wonder if they freeze well. Regardelss; great snack! Appreciate another great recipe!
Pati Jinich
Oct 23
They do freeze really well Kevin, especially if you freeze before baking 🙂
elke adair
Oct 06
i used sweet potatoes and it worked well
Pati Jinich
Oct 12
Great idea, yum!
K MacCallum
Oct 05
Wonderful!!!
Pati Jinich
Oct 12
Gracias!