Pumpkin or squash empanadas recipe

Pumpkin or Squash Empanadas recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Pumpkin or squash empanadas recipe, recipe Rating: 4.6
Number of votes:100 

Ingredients

	For the pastry:
115 g	softened butter, this set of ingredients is for the pastry
3	cream cheese
100 g	flour, all purpose, sifted
60 g	granulated sugar
1 tsp	cinnamon, ground
95 g	granulated sugar
	For the Filling:
420 g	pumpkin or squash, (roasted or boiled – see instruction) or use a tin, but not so good!
¼ tsp	salt
¼ tsp	ground ginger
⅛ tsp	ground cloves
½ tsp	cinnamon

Instructions

For the pastry:
Cream butter and cream cheese together until smoothly blended. Beat in the flour and cinnamon. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

For the pumpkin/squash:
Cut into bite size pieces, dab with butter and put in the oven on a baking sheets for about 20 mins at 375°F/190°C, until is is soft and a little brown on the edges. Remove the skin and mash or put in a mini blender with the sugar and spices.

Remove dough from refrigerator to warm to room temperature, about 30 minutes. Keep the oven heated to the same temperature, 375°F/190°C.

Roll chilled dough very thinly. Cut with 4 inch round pastry cutter. Place a generous spoonful of the pumpkin/squash in centre of each round, moisten edges with water.

Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately they are fnished, roll in sugar mixed with cinnamon.

Delicious hot or cold.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a