pumpkin empanadas hispanic kitchen

Serve either warm or cold with ice cream or honey crème fraiche.1 cup white sugar 1 teaspoon salt 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves 1 beaten egg directions step 1 preheat oven to 350 degrees f (175 degrees c).Then butter, and last egg yolk and cream.Cut in shortening until it resembles coarse meal.Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed.

Step 2 in a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together.Spray a large cookie sheet with cooking spray or place the empanadas on a parchment lined baking sheet and bake for 15 to 20 minutes on medium rack in the oven.Remove pumpkin and scoop out flesh.Continue until all of the dough is used.We also offer a delicious tray of homemade pastries baked daily.

Allow to gently simmer for about 20 minutes, mixing from time to time to dissolve piloncillo and until pumpkin becomes tender.Stir in the pumpkin and the spices.You want it to look almost like a paste.Try this easy empanada dough recipe.Brush the edges of the round with the beaten egg.

Continuing to work on a floured surface, place a heaping spoonful of filling onto each flattened dough disk.I like to add spice to my taste, just add a tiny pinch at a time.Enjoy this delicious version of empanadas with a lovely ingredient:Sprinkle the sugar on the top of the empanadas.Continue to stir over medium heat for 10min.

Grease a baking sheet with butter.Homemade pumpkin with a touch of cinnamon & sugar $ 2.75 $ 2.75.