Pumpkin and Mushroom Empanada Recipe
Ingredients to make Pumpkin and Mushroom Empanada:
- 500 grams of flour
- 2 tablespoons baking powder
- 6 tablespoons of sunflower oil
- 1 teaspoon paprika
- 2 eggs
- Salt and pepper
- 100 grams of onion
- 100 grams of green pepper
- 400 grams of pumpkin
- 250 grams of mushrooms
- 300 milliliters of tomato sauce
How to make Pumpkin and Mushroom Empanada:
We make the empanada dough as follows: Place the flour, salt, paprika and yeast on the table or kitchen countertop in the shape of a volcano. Add the sunflower oil and mix until you get a sandy dough.
We make a volcano with the dough again and add the eggs and the amount of water necessary to unite the dough and ensure that it does not stick to the table.
Knead, smooth and let the dough rest, covering it with a kitchen towel for an hour. Divide the dough into two parts, stretch each part with a rolling pin and line the base of the low cake pan with one of these halves.
On the other hand, cook the peeled and chopped pumpkin in salted water until tender; drain it and chop it into small pieces.
Sauté the green pepper and the diced onion, and once the onion is poached, add the sliced mushrooms, and when the mushrooms are cooked, add the homemade tomato sauce.
Bring to a boil and season with salt. Add the previously cooked pumpkin to the sauce, stir in the pan and let the filling cool. With this mixture of cold vegetables, fill the mold with the stretched empanada dough, cover with another sheet of stretched empanada, and seal the edges, “paint” with egg and place in the oven until the empanada is golden brown. Remove and let stand 10 minutes before consuming. Although it can be taken cold, it is recommended to consume it hot or warm.
