Pumpkin or squash empanadas recipe
Pumpkin or Squash Empanadas recipeThis article was published by: Matthew
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|For the pastry:|
|115 g||softened butter, this set of ingredients is for the pastry|
|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||ground ginger|
|⅛ tsp||ground cloves|
InstructionsFor 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.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Pumpkin or squash empanadas recipe
Recipe type: xarchivex
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