Fresh Pumpkin (2 lb)
Piloncillo (4 oz)
Spices: Cinnamon, nutmeg, and anise star.
Dough: (2c)Flour, (3/4c) butter, (1/4 c) sugar, (1/3 c) cream, egg yolk, (1/2 tsp) baking powder.
Simmer for 20 minutes pumpkin with piloncillo, cinnamon, anise star, and nutmeg. Mash and cook for 20 more minutes.
1.- Work in a food processor flour, baking powder, sugar and salt. Then butter, and last egg yolk and cream. 2.- Transfer to a surface, knead quickly and form a ball. Wrap with cling film.
Divide the dough into 14 pieces and roll each piece into a ball.
Using a heavy dish, press a dough ball between two plastic sheets to form a flat disc. *you can also use a tortilla press.
Carefully twist the edge to make the the braided decoration. *Or just pinch the edges of each empanada with a fork to seal it and make a simple decoration
Make an egg wash with 1 egg + 3 tablespoons of milk and brush empanadas with it.
Preheat your oven to 360°F (180°C) and bake for about 25 minutes or until slightly golden.
Mix sugar and cinnamon powder in a plate and coat empanadas while still warm.