Pumpkin flower empanada recipe with cheese
How about a delicious homemade empanadas? Empanadas are a super versatile and practical dish since they can be prepared in a thousand ways, with thousands of different ingredients, and they exist in many styles depending on the region or country that prepares them.
In this article, you will be able to find a wide variety of empanadas, only on this special occasion we bring you some with squash blossoms combined with a rich string cheese, which gives them a super characteristic and delicious touch, and their preparation it is very simple and fun to which you can give your touch of personality.
Join us in the preparation of this recipe for squash flower empanadas with cheese, very Mexican that includes ingredients that no one can resist.
Ingredients to make Pumpkin flower empanada with cheese:
- ½ kilogram of pumpkin flower
- 1 kilogram of empanada dough
- ½ cup of oil
- 1 branch of Epazote
- ½ piece of Onion
- 1 clove garlic
- 4 pieces of red tomato
- 200 grams of string cheese
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of chicken bouillon powder
How to make Pumpkin Flower Empanada with Cheese:
In the following image we can see the ingredients that we will need to prepare our pumpkin flower empanadas with cheese. Starting with the filling of the pumpkin and cheese empanadas, we are going to perfectly clean the pumpkin flowers, once clean we place them in a deep bowl filled with water and disinfect them, let them disinfect approximately 5 min.
Meanwhile we take the red tomato and the onion, finely chop them and place them in a pan with previously heated oil, let them fry for approximately 7 minutes, moving constantly and add a pinch of salt.
Once this time has passed, we add the pumpkin flowers that we previously disinfected, we add a pinch of powdered chicken consommé and we move to incorporate perfectly, we let them sew very well and season, we move constantly, for approximately 12 min.
On the other hand, we take the dough for homemade empanadas and add a splash of water to hydrate it and make it more manageable and moldable.
We formed the tortilla with the help of a manual tortilla-making machine or, in my case, since I did not have a tortilla-making machine, what I did was help myself with the base of two dishes. We take a piece of dough, which is about half the size of the palm of the hand, we make a small ball, and we place it inside the machine or between the bases of the plates and press to form our tortilla, as we see it in the image, trying not to press too hard as it can be very thin and break. A preferable thickness would be about 0.5 cm. Then we fill the pumpkin and cheese empanadas: we take a spoonful of the stew that we prepare with the pumpkin flower and place it on our dough tortilla, we also add a little string cheese. Then we add a few sprigs of epazote, perfectly clean, this will help us to give a delicious touch of flavor to our squash flower and cheese empanada. Once it is filled, we close it forming the homemade empanada, pressing the edges a little more so that they stick very well.
We form more empanadas than pumpkin and cheese until we finish with the dough and place them in a pan with enough previously heated oil and fry them until they look golden. Then we remove them from the oil.
Place them on absorbent paper for a moment to remove excess fat. And now we can serve the pumpkin flower and cheese empanadas piping hot, accompanying them with a little sliced and disinfected lettuce, grated cheese, cream and a rich sauce. You will see that they are to lick your fingers. Bon Appetite!
