These delicious crunchy empanade pies are baked from yeast dough with pumpkin filling. For the filling, the pumpkin is boiled in sugar syrup from pilonsillo – evaporated raw cane sugar, which unlike regular brown sugar gives the filling is more saturated with caramel flavor. The perfect spice for Pilonsillo syrup is considered cinnamon. Together they give amazing the aroma and taste of boiled pumpkin. Put the spiced pumpkin filling on mugs of dough, roll them in a semicircle and bake in the oven until golden crust.
The author of the recipe – Mely Martinez (Mely Martinez) – culinary teacher, food blogger
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Time: Difficulty: medium Quantity: one 2 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 1.2 kg pumpkin, peeled and peeled and sliced into big cubes
- 180 gr. pilonsillo or brown sugar
- 1/4 Art. water
- 1 stick of cinnamon (2.5 cm.), Remove it after it is boiled pumpkin
- 1 tsp ground cinnamon
- 1 tsp ground anise seeds
- 1/4 tsp ground cloves
Dough
- 2.5 tbsp. flour
- 2 eggs, slightly beaten
- 1/3 Art. warm milk
- 1 tsp dry yeast
- 1/4 Art. Sahara
- 55 gr. melted butter
- 1/4 tsp salt
- 1 egg slightly beaten to lubricate the empanadas
Recipes with similar ingredients: pumpkin, pilonsillo, cinnamon, anise seeds, cloves, premium flour, eggs, milk, sugar, butter creamy
Recipe preparation:
- Place the pumpkin in the pan and add the pylonsillo, 1/4 tbsp. water and a cinnamon stick. Bring to a boil and cook for about 15-20 minutes until soft pumpkin. Then remove the cinnamon stick.
- Pilonsillo should have dissolved by this time, add ground cinnamon, ground anise and cloves. Keep cooking pumpkin without lid, about 20 minutes or a little longer, often stirring until the consistency of jam. The filling can be prepared in advance and use when it is at room temperature.
- Dough: Put the yeast in a small bowl, add warm milk and leave for 5 minutes.
- Meanwhile, in a large bowl, combine the flour, eggs, melted and cooled butter, sugar and salt. Add yeast mixture and knead the soft dough. Keep kneading on sprinkled flour surface for about 5 minutes, adding more if necessary flour.
- Put the dough in a greased bowl and turn it over, so that it is also oiled. Cover with cling film and place for 1.5 hours in a warm place.
- Then mash the dough again for 2-3 minutes and divide by 12 small soft balls from which you will form pies. Cover with foil.
- Now form the empanades: On lightly sprinkled flour roll out each of the balls in a circle with a diameter about 17 cm., if necessary, stretching the dough.
- Put about 1/4 tbsp. fillings in the middle of each circle and cover the filling by folding the dough in a semicircle. Seal the edges pushing with a fork.
- If you want the pies to be symmetrical, forming a semicircle, put a bowl on it upside down and push it to cut off excess dough.
- Preheat the oven to 190 ° C. Spread the empanades into 2 oiled butter baking sheet, grease with egg and sprinkle with sugar if desired. Leave the dough to rise for 30 – 35 minutes.
- Bake 15 – 18 minutes until golden brown. rearranging the baking sheets in the middle of baking. Baking time may vary depending on the type of oven you have.
- If you want the empanadas to be darker, do not sprinkle them sugar, and after baking set for 2 – 3 minutes under heating element for grill. Make sure that the pies do not burnt out.
Addition:
I froze a few empanadas to eat later. It happens when I want something sweet for coffee. While the coffee was brewing, I warmed up one empanada in a toaster oven. She turned out the same crispy with soft stuffing. So now you know these empanades can freeze.
