Empanadas de Calabaza (THE BEST) Pumpkin Empanadas Turnovers Pastry Recipe
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- 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.
Friendly Mail:
Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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A fellow San Antonian here. I've searched all over for a true pumpkin empanada recipe. I hit the jackpot with your video! Thanks for sharing 💜
Hello Jessica, Thank you
Great instructions. These are just like my mom used to make when we lived in San Antonio. The anise makes them so flavorful! Thank you for taking the time to walk through each step. Very appreciated!
I came upon your channel today looking for an authentic pumpkin empanada recipe. This is exactly what I was looking for. I had made some last year and could not find the recipe. Thank you for sharing this recipe. I can now make these pumpkin empanadas.
Great presentation Laura. Keep up the good work.
Just found your site and have enjoy your techniques and recipes. Thank you!
I just love these so much. Wow, they came out so fluffy and delicious. These are my husband's favorite dessert.
Thank you, make sure you save him one. LOL
BIG THANK YOU for sharing your recipe for the dough. I’ve finally mastered it. 😁 I’ve watch so many videos and yours was so helpful.
Thank you Rebecca, I am glad you were able to use this recipe. One of my favs.
The Empanadas look so delicious and it looks very easy to make thank you for posting the recipe ...
Thank you for watching.
My absolute favorite! Yum! Beautiful. How many pounds was that pumpkin? It didn’t look small to me. 😊
I hope you post more recipes. You explain it so well and they look delicious.
Thank you Lugie28, Yes I plan to continue.
Enjoyed your instructional video. Love listening to you talk. Very informative. Definitely will be trying your recipe
Thank you Lisa happy holidays.
Yummy! Empanadas thanks for sharing
Thank you Laura. I'm going to try to make them. They look delicious and I can imagine tasting them.
Thank you for watching J Nieto.
They look delicious thank you so much.
Thank you Mary.
Thank you very much for the recipe 🙏🙏🙏🌹
Great instructions very clean I love it gracias 🙏🌹
Thank you Alicia.
I'm going to make some
Great job please keep up the good work, they do look delicious.
Thank you Richard.
Wow they look amazing!!!
Thank you Beatriz
They look lovely! ❤️
You make it look so easy. Your videos are easy to follow. Everything looks wonderful. Yummy.😊Thanks so much for sharing with all of us.
Looks awesome!
Thank you
Absolutely perfect! I have been looking for this recipe for a long time. The are the perfect reminder of home.. Thank you so much. I look forward to checking out your other recipes and Facebook. ♥️💕♥️
P.S. What mixer is that?
Thank you Alatariel, Its a Kitchen Aid Pro600
Your Empanadas look so delicious 🤤
Thank you Nicole.
I love this recipe. Thank you for sharing
Thank you MaryLou.
One my favorite empanadas!
Yummy! Thanks for sharing
Thank you
Great video an nicely explained perfect thk u
Thank you Alexander.
So glad I found you great job!😍
Thank you for being here Teresa.
Can u give recipe useing can pumpkin .. Please. No pumpkins in May.. Thank you. Everything looks Delish.
Martha, you can just add the spices directly to the can pumpkin, in powder form. Works great.
Very good! Thank you!
I want to make this so much
Virtual kitchen with Laura....where are the measurements of how much evaporated milk ...how many packs of yeast and what kind..how many cups of flour and so on and etc. I looked for the recipe but can't find it. I would like to try it but I don't know how much of what...
That's what I'm looking for too
Did you roast the seeds ?
No I didn't, I will next time.
Do you know why from a bakery, the empanada dough is more brown?
I think that that depends on how long they are baked.
Empanadas with cinnamon N apple?..
Absolutely, fill them with whatever you like. They will be great.
How can I make the dough sweet?
Just add 1 cup of sugar more.
If I had to use canned pure pumpkin how much would I need?
I think you can get away with 2 small cans. That is a guess because I really dont know. But that seems right.
What’s the measurements for the masa ?
It is listed in the description box below the title of the video.
Where is the receipt
My grandson is Allergic to dairy
Sorry to hear that.