Empanadas recipe anyone?

Question

I would like to make home made empanadas, Does anyone have an authentic recipe maybe passed down from their mom or grandma? I know some people make them with meat inside but I would like a recipe with sweet potatoe or pumpkin.

Thanks

Answer 1

This is a recipe for pumpkin empanadas. Make sure to get canned pumpkin, not pumpkin pie filling. If you can find it, use Mexican cinnamon, which is true cinnamon from Ceylon (Sri Lanka), rather than cassia cinnamon.

Pumpkin Filling
1 (15 oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/4 teaspoon ginger, optional
1/8 teaspoon cloves, optional

Empanada Dough
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening


For filling: Mix ingredients together and set aside.

Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface until circles approximately 4 inches in diameter and 1/8 inch thick.

Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.

Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).

Answer 2

Empanadas de calabaza and de camote are for the northeast of Mexico. Grandma used to make them when I was a kid and I didn´t like the taste and consistency, so Inever care for the recipe. I remember once she mixed pumpkin with pineapple, those were good. I know of other Mexican recipe for sweet empanadas, quite easy
Dough
1 kilo of flour
500 gr of shortening
1 bottle of beer (Coronita)
For the filling
one can of Dulce de Leche (La Lechera, Nestle)
pecans (optional)

Bake at 350ºF until golden and using 2 forks, (carefull, they are hot) put them in a bowl with sugar (regular not confectioner´s) and turn them to cover all over with sugar.
* Some people use Coca-Cola instead of beer, the texture of the crust is more silky and when using beer it turns out somewhat flaky. Both are good.

Answer 3

Empanadas

Ingredients

(15 servings)


PASTRY:
3 c All-purpose flour
1/2 ts Salt
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water

FILLING:
1 Onion, chopped
4 cl Garlic, finely chopped
1 Green pepper, seeded and
Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 ts Cocoa powder
1 tb Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley

GLAZE:
1 Egg yolk
1 ts Water
2 ts Milk
Salt
1 Oil


Instructions

Contributed to the echo by: Leti Labell Originally from: Step by Step Mexican Cooking A modified version; original from Step by Step Mexican Cooking Empanadas con Picadillo
Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes.
Brown the ground meat well, and drain away as much of the fat as possible.
until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.)
Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.)
Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.)
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees.
Makes 15 empanadas.