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Fresh Pumpkin Empanadas (de Calabasa)

delicious empanadas filled with homemade pumpkin puree, anise & ginger
Keyword bread, dessert, easy, snack, sweet
Servings 12

Ingredients

Empanada Dough Ingredients

  • * 3/4 cup shortening
  • * 1/4 cup sugar
  • * 2 3/4 cup all-purpose flour
  • * 1/8 tsp baking powder
  • * 1 t anise powder
  • * 1 pinch salt
  • * 4 ounces warm water

Empanada Pumpkin Filling Ingredients

  • * 2 cups fresh pumpkin puree
  • * 1/2 cup brown sugar
  • * 1 tsp ground cinnamon
  • * 1/2 t ground anise
  • * 1/2 t ginger

Instructions

Empanada Dough Recipe

  • Combine flour, salt, baking powder, and anise and set aside.
  • In a food processor, blend the sugar and shortening until well blended.
  • Gradually add in the flour mixture, alternating with warm water.
  • Continue mixing to make a soft dough ball.
  • Wrap dough in plastic until ready to use.

Pumpkin Empanada Filling Recipe

  • Add pumpkin and spices into a large pan on medium heat. Stir and cook for about 5 minutes. Set aside.

Making the empanadas

  • Divide dough into small balls, then roll out the dough into 5-inch circles. Fill and seal.
  • Preheat oven to 350ºF.
  • Bake at 350ºF for 20-25 minutes until golden brown.
  • Five to ten minutes before pulling from oven, brush some egg whites on each for a pretty golden glaze!
  • Cool on bake rack or eat warm.