Best Empanadas De Calabasa Sefardicas Sephardic Pumpkin Turnovers Recipes

Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers) image

Provided by COOKGIRl

Time 35m

Yield 24 turnovers

Number Of Ingredients 16

2 -2 1/4 cups whole wheat flour (read NOTE*)
1/2 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup canola oil
1/2 cup water
1 cup pumpkin puree, canned
1 tablespoon honey
1/4 cup light brown sugar, to taste
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 dash freshly grated nutmeg
1/3 cup apple, peeled, seeded and grated
2 tablespoons dried dates (optional) or 2 tablespoons dried apricots, minced small (optional)
egg wash

Steps:

* NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour.
Preheat oven to 375 degrees.
Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper.
To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness.
Cover dough, set aside and let rest.
Meanwhile, combine the filling ingredients and mix well.
Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.)
Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers.
Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown.
Cool on rack.
The uncooked, filled turnovers can be frozen.

Nutrition Facts : Calories 76.6, Fat 3.2, SaturatedFat 0.2, Sodium 33.5, Carbohydrate 11.4, Fiber 1.4, Sugar 3.7, Protein 1.4

Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas) image

Provided by Molly53

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening

Steps:

For the filling: Mix ingredients together and set aside.
Preheat oven to 350 degrees.
Combine water, sugar, salt, yeast, baking powder, and cinnamon.
Using an electric mixer, gradually blend in half of the flour.
Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).