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.
Make the filling
“You can use canned pumpkin instead. Chop piloncillo or use packed brown sugar, add it to a pan with powdered spices and cook until you’ll have a thick mixture..”
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.
Let's Make some...
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.
Fill & Close
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.
“Pinch with a toothpick”
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.