Why is there this misconception that pumpkin is only a fall time favorite? It is always time for pumpkin. And pumpkin empanadas, or turnovers, of course. Oh they are sooo good. Buttery, flaky and soft on the inside. I especially love how fragrant they are. Be ready to have a kitchen filled with aroma of pure deliciousness. This filling is just a little bit sweet with a hint of spice. Empanadas can be either sweet or savory but I prefer the sweet ones. Just because.
To make these you can use any standard dough recipe but I have included one just in case. They are easy to make and freeze beautifully so feel free to make batches and batches of these.
WHAT YOU NEED:
-3 cups of all-purpose flour;
– ¼ teaspoon of salt;
-1 ½ sticks of butter;
– 1 egg;
– ¼- ½ cup of water;
-1 cup of water;
-3 tablespoons of brown sugar;
-1 teaspoon of ground cinnamon;
– 3-4 cloves;
-1-2 star anise;
-1 29 oz. can of canned pumpkin (2 15oz. cans will work);
WHAT YOU DO:
For the dough: Place flour and salt into a mixing bowl. Stir making a well in the center (Why? Not sure. I just know you have to so on we go). Next add the egg in the center of the well. Cut up the butter into roughly 12 pieces and toss into the bowl.
Pour about ¼ of the water into the bowl and, using your hands, mix to form a dough. Add more water as needed. Dough is ready when it forms into a ball but is not overly sticky.
Refrigerate for at least 30 minutes. When ready to use take dough out of the refrigerator and let sit for about 20 minutes. Roll out dough to a flat sheet. Using anything circular whatsoever cut out discs from the dough.
For filling: Pour 1 cup of water, brown sugar, cinnamon, cloves and star anise in a saucepan. Bring to a boil and reduce by half. Let cool for about 10 minutes. Syrup will thicken as it cools.
Place syrup and pumpkin in a mixing bowl and mix well to create filling.
Place filling about ¾ down the center of the empanada shell. Depending on the size of the empanadas use anywhere from ½ teaspoon of filling to 1 tablespoon. The key is to not use too much filling or it will leak out. Fold down the center and using a fork crimp the edges of the empanada to seal. Place on a cookie sheet and brush with either a simple egg wash or melted butter.
Place in a 375 degree oven for 20-25 minutes or until golden brown. Let stand for about 5 minutes before trying to remove them from the cookie sheet. Can be served warm or cold. Goes great with-um just about anything really but coffee or tea always works. Enjoy.