Pumpkin Empanadas Recipe
Ingredients to make Empanadas de ayote:
For the mass:
- Two cups of flour
- A teaspoon of salt
- 2/3 cup solid vegetable fat
- Five tablespoons of cold water and
- Red hot sauce.
Ingredients for the stuffing:
- A cup of ayote puree
- Two tablespoons of raisins
- 1/4 cup of water
- Two tablespoons of vegetable oil
- A medium onion chopped
- 150/200 gr. lean beef.
- A tablespoon of finely chopped green olives
- A clove of crushed garlic
- A teaspoon of chili powder
- A teaspoon of salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- A lightly beaten egg
How to make ayote empanadas:
Dough preparation:
Combine flour and salt in a large bowl. Cut the fat into pieces and add it to the flour. Mix until it forms a coarse dough.
Combine hot sauce and water and spread over flour mixture, one tablespoon at a time, stirring constantly with a fork until all traces are removed from sides of bowl. Transfer the dough to a floured surface and knead lightly.
Refrigerate covered for one hour. Preparation of the filling: Prepare the ayote puree and the dough for the empanadas. Place the raisins in a scoop cup and cover with boiling water. Let them rest for 10 minutes and then drain them. Over medium heat, heat the oil in a large skillet. When very hot, add the onion. Sauté until softened, about five minutes. Add the meat, olives, garlic, chili, salt, cumin and cinnamon. Cook until the meat turns slightly brown, being careful to move so that the meat separates into small portions, about five minutes. Add the cup of pumpkin puree. Remove from heat and let cool. Heat oven to 370 degrees F. Roll out dough on floured surface until 1/8-inch thick. Cut eight circles five inches in diameter.
Spoon a similar amount of the filling into each circle of dough. Try to place it only to one side, as is done when filling a fold. Moisten the edge of each circle with cold water. Fold the pasta trying to seal the filling well. Place the empanadas on a tray. Brush them lightly with the beaten egg. Bake until golden brown, about 25 minutes. Serve while still slightly warm. Makes eight empanadas.
