Pumpkin Empanadas

With so many pumpkin recipes floating around the internet this week I thought I'd join in and make some empanadas using pumpkin..well, that is to say..butternut squash!
This recipe is from the book, " A Baker's Odyssey" by Greg Patent. I've made lots of recipes from this book already and they've all been great. I can honestly say I've never had an empanada so I can't really comment on how these stacked up against others, but these were very good.
I used butternut squash because I really was too lazy to go find a Halloween pumpkin and I already had the squash in the house.
The recipe is a little time consuming and I would suggest you make the dough and filling on one day and assemble and bake another day just to make it a little easier on yourself.

Cut the pumpkin ( or squash) into chunks and scrape out the seeds and fibers and throw it into a large pot with 2 to 3 cups of water.

Cook about 45 minutes, or til it's barely soft.

While the pumpkin is cooking, start the dough by placing the dry ingredients into a medium bowl and whisking to combine.

In a large bowl, beat the shortening with an electric mixer til smooth and creamy.

Add the sugar, cinnamon and cloves and beat well.

Add the egg and beat for one minute.

With a wooden spoon, add the flour mixture in 3 additions...

Alternating with the milk in 2 additions.

Wrap in plastic and let it rest for 30 minutes or up to an hour.

Now, back to the filling.

Once the pumpkin or squash is drained, let it cool enough to handle and cut off or scoop out the the skin. Place it back in the pot and add the brown sugar and cinnamon stick ( I didn't have one so I just added 1 teaspoon of cinnamon).

Cover the pot and let it come to a boil over medium heat. When it comes to a boil, reduce to medium and let it cook, stirring occasionally, for 10 minutes.

Uncover the pot and boil, stirring occasionally, for 20 to 30 minutes, til pumpkin is completely tender and the liquid is syrupy and almost completely absorbed.

Mashthe mixture with a potato masher and discard the cinnamon stick.

Stir in the cloves and cinnamon.

Cool the mixture completely.

Cut the dough into 20 pieces.

Roll each one into a 5" circle. Using a small pot lid helps if you want a perfect circle!

Place the filling on the dough just off center...

Fold over and press the edges with a fork. Then prick the top in 3 places using the fork.

Transfer the empanadas to a parchment lined baking sheet and brush the tops with cream.

Bake 40 to 45 minutes or til golden brown.

Pumpkin Empanadas (From "A Baker's Odyssey" by Greg Patent)


Makes 20 pastries

Filling:

2 1/2 lbs. Halloween pumpkin or butternut squash

1 cinnamon stick

1 cup firmly packed dark brown sugar

1 tsp. ground cinnamon

1/8 tsp. ground cloves

Dough:

3 cups unbleached AP flour, plus more as needed

1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup home rendered lard or vegetable shortening ( I used shortening)

1/4 cup granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1 large egg

1/2 cup warm milk

Heavy cream for brushing

****************************

To make the filling:

1. Cut the (unpeeled) pumpkin into large chunks Scrape out seeds and fibers and discard. Put the chunks in a large pot and fill with 2 to 3 cups of water, cover and bring to a boil over high heat. Reduce heat to medium and cook about 45 minutes, or til pumpkin is soft but not completely tender. A knife inserted should give a little resistance. Drain and let cool 20 to 30 minutes.

2. With a spoon, scrape off and remaining fibers and cut off the skin. Cut the flesh into 1 1/2" chunks. Return the pumpkin to the pot and add the cinnamon stick and sprinkle on the brown sugar. Cover the pot and set it over medium heat. When the liquid comes to a boil, reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes. Uncover the pot and cook, stirring occasionally, for another 20 to 30 minutes, til the pumpkin is completely tender and the liquid is syrupy and almost completely absorbed.

3. Remove from heat and discard the cinnamon stick. Mash pumpkin with a potato masher and make it very smooth. Stir in the ground cinnamon and cloves. Let it cool completely.

To make the Dough:

1. In a medium bowl, stir the flour, baking powder and salt together with a whisk.

2. In a large bowl, beat the lard or shortening with an electric mixeron medium speed just til smooth and creamy, less than a minute. Add the sugar, cinnamon and cloves and beat well.

Add the egg and beat for a minute.

With a wooden spoon, add the flour in 3 additions alternating with the milk in 2 additions, beginning and ending with flour and stirring only til each addition is incorporated.

The dough should be firm, pliable and not sticky. If too wet, knead in up to 1/4 cup additional flour on your work surface. Wrap the dough in plastic and let it rest 30 minutes to an hour.

3. Adjust 2 oven racks, placing in upper third and mid to lower third. Line 2 sheets with parchment paper.

4. Divide the dough into 20 pieces, about 1.5 ozs. each. Shape each into a ball and flatten slightly.

Roll out each ball on a slightly floured wooden board to 5" circle.
Place 2 tbsp. of filling on each circle of dough slightly off center, then fold dough over and press edges with tines of a fork.

Transfer to baking sheet, spacing 1" apart. Once all the empanadas are on the sheets, brush each one with cream and prick the tops 3 times with a fork.

5. Bake 40 to 45 minutes or til deep golden brown, rotating sheets top to bottom and front to back, once during baking.

6. Cool one minute on baking sheets, then transfer to racks to cool completely.

Storing:

The empanadas keep well at room temp., stored airtight, for 2 to 3 days.

To freeze: When completely cool, place on baking sheets and freeze til solid. Transfer to heavy duty resealable plastic bags and freeze for up to one month. Thaw in their wrapping, then arrange on a baking sheet and refresh in a preheated 300 degree oven for 10 minutes.