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⭐️Original Soft Pumpkin Empanadas Recipe
• Soft Empanadas de Cala...
INGREDIENTS
2 1/3 cup (300 g) All purpose flour
7 Tbsp (98g) softened unsalted butter
1 1/2 tsp (4 g) active dry yeast
1 1/2 tsp (4 g) ground cinnamon
1/4 tsp salt
1/3 cup (60 g) sugar
2/3 cup (160 mL) warm milk
FILLING INGREDIENTS
15 oz (425 g) pumpkin puree
3/4 cup (150 g) piloncillo or dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 of a vanilla bean pod (or 2 tsp vanilla extract)
INSTRUCTIONS
- In a small pot on a low heat add pumpkin puree, piloncillo, vanilla bean caviar and scraped vanilla bean pod, salt, ground cinnamon and combine well
- Once filling mixture is bubbling and gently simmering, cover with a lid and simmer on a low heat for 20 minutes
- Be sure to stir through out simmer time
- Once pumpkin filling is thick and paste like, remove from heat and cool completely
DOUGH
- In a large bowl add flour, sugar, yeast, salt, ground cinnamon, softened butter, warm milk and combine with clean hands
- Mix and combine in bowl until a dough ball forms
- Then place on clean work surface and knead for five minutes
- Now divide dough in to 12 to 14 dough balls
- Use extra flour for dusting work surface and rolling pin
- Roll out dough ball in to a flat disc and add 1 to 1 1/2 Tbsp of cooled pumpkin filling to the center
- fold over the dough encasing the filling and firmly press edges to seal the empanada
- Place on a large baking sheet lined with parchment paper
- Continue the process until all empanadas are done
- Cover empanadas with cling wrap and allow them to rest for 30 minutes
- Bake in a preheated oven at 350 ºF / 176 ºC for 18 to 20 minutes
- Remove baked empanadas from oven and cool for 15 minutes
NOTE: This recipe easily makes a dozen regular sized empanadas. Completely cool and store for up to 3 days. They are best eaten with in 48 hours.
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