Tuesday, November 27, 2012

Empanadas


Empanadas Dough

3 cups of all-purpose flour
2 tsp anise spices whole
6 oz. of butter cut into pieces,
1 egg
4-5 tbsp. of cold water depending on the climate in your area, for more flavoring boil water with a tbsp Anise spice and let cool then set in the freezer to make it even cooler.

Directions:

Place all ingredients except eggs in the freezer before you mix it together.

Combine the flour and salt in a bowl or food processor or a standup mixer. Add the butter, water and egg, mix until it forms into a single lump of dough.  Roll into a ball then flatten wrap in plastic wrap and place in the fridge for about half-an-hour. Roll out the dough cut out circles like a small plate or with a round cutter.

Empanada Filling:

Ingredients

3 tbsp. butter
1 ½ cup firmly-packed dark or lite brown sugar
1 ½ cup pumpkin puree (NOT pumpkin pie filling you can use this but the taste of the empanada will be a little different)
1 ½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. ground all spice
¼ tsp. ground pumpkin spice
1 1/2 tsp Anise

Directions



 In a medium saucepan over medium heat melt the butter and stir in the brown sugar stir for a few minutes until the sugar dissolves, Stir in the pumpkin and spices. Cook over medium heat for a few minutes until the pumpkin begins to stiffen. Remove from heat, let the filling cool entirely before filling the empanadas.

                                                               
                                                 Baking Empanadas
Directions:
Pre-heat oven to 325 to 400 * depends on your oven some are hotter than others I usually place mine at 325*

Spoon filling into the middle of each pastry circle. Fold the dough in half over the top of the filling, creating a pocket. Press air out as much as possible to seal with the edges use an egg wash all around the edge. Crease the edges with a fork or your fingers, Coating the outside of the empanadas with egg wash. Sprays a cookie sheet with non-stick baking spray, arrange empanadas Bake for about 15 minutes or until golden brown. Sprinkle with cinnamon & sugar soon as they come out of the oven. Serve hot or cold



You can find more of my recipes in my group What's On Your Plate Amateur Foodie, click on the link


 

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