Pumpkin Empanadas
Pumpkin Empanadas
Dough:
- 4 cups flour
- 4 sticks butter, cold
- 1 cup ground pumpkin seeds
- 1/2 cup sugar
- dash of salt and pepper
- cold milk
Filling:
- 1.5 cups cooked pumpkin ( can sub canned pumpkin)
- 1.5 cups roasted butternut squash
- 1/2 cup sugar
- 1 cup ricotta cheese
- ground nutmeg and/or mace to taste
Method:
In a large bowl, combine flour, ground pumpkin seed, sugar, s&p. Add 3 sticks butter, cut into thin slices. With your hands, work the butter into the flour, squeezing and kneading until the butter is integrated into the flour. Add the last stick of butter, also sliced up, and work into the flour until combined well and flour is heavy. Make a well in the center of the mix and add cold milk, 1/4 cup at a time, and combine until dough resembles lumpy oatmeal. Refrigerate for at least 30 minutes.
Start the filling. Combine all the filling ingredients and mix well until smooth. Take the dough out of the fridge. Pull a dough ball, about fist size, and place on a well floured table surface. Flatten the dough with your palm and fold over, do this a few times, until dough is no longer sticky, but well floured. Using a rolling pin, flatten out the dough to about 1/8″-1/4″ thickness. Using a round cutter or glass, cut 4″ circles from the dough and set these aside. Make sure everything is well floured and not sticky! Repeat this until all your dough is done and you have many 4″ circles. When filling, place small amount of filling on one side of the circle. You will use about 2 tablespoons filling for each empanada. Fold over the other half and crimp the edges with a fork or empanada press. Fill up your baking sheet with empanadas, brush each with egg yolk, and place in 350F oven for 20-25 minutes, until browned and crispy.