Pumpkin empanadas Recipe
Pumpkin empanadas
Flavors of Mexico
Total time: 1hr to 2hr

Prep. time: 10 minutes
Cooking time: 20 + 40 minutes

Difficulty: Easy
Chef's Note

These empanadas promise to be a hit at your Halloween party, your Thanksgiving gathering or at any fall party. 

For 12 empanadas

- 1 kilo / 2-1/4 lbs pumpkin
- 3/4 kilo / 1-1/2 lbs sugar
- 1 Tbsp. ground cinnamon
- 5 ground cloves

- 1 kilo / 2 pounds flour
- 1/2 kilo / 1 pound vegetable shortening
- 1 pinch of salt
- 1/2 litre / 2 cups beer
  1. Peel and dice the pumpkin.
  2. Place the pumpkin, 1/2 kg sugar, cloves and cinnamon into a large pot; bring to a boil. Reduce the heat and simmer over medium heat, stirring continuously, until the pumpkin is reduced to a purée. 
  3. In a bowl, place the flour, remainiing sugar, shortening and salt. Combine well.
  4. Gradually mix in the beer to form a smooth dough.
  5. Form into small torillas and fill will the pumpkin mixture, sealing the edges with a fork.
  6. Bake for about 40 minutes in a 180° C/350° F oven; remove when golden brown. 
More recipe ideas

Photo: Superama
Translation: MSCOMM

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up