Empanadas de Calabaza (THE BEST) Pumpkin Empanadas Turnovers Pastry Recipe

In this recipe I take you step by step into how I make these delicious Empanadas de Calabaza. These are the Empanadas that I grew up knowing. I just loved them as a child and still do to this day. These Pumpkin turnovers are great anytime, for breakfast or a snack or after dinner as dessert. The smell of Fall will fill your home with the aroma of cinnamon and anise. Give them a try, Im pretty sure that you will love them.
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Empanadas de Calabaza / Pumpkin Turnovers
Filling
1 small baking pumpkin pleaded and cubed
1 6 oz. piloncillo or brown sugar
1 cup granulated sugar
2 cups water
2 cinnamon sticks remove after pumpkin cooks
1 teaspoon ground cinnamon
1 teaspoon anise seeds crushed with a small rolling pin
½ teaspoon ground cloves spice
1 ½ teaspoon salt
In a large stock pot, add water, piloncillo and sugar. Bring to a boil until the piloncillo dissolve. Add the pumpkin pieces, cinnamon sticks, ground cinnamon, anise seeds, salt and cloves. Bring everything to a boil, reduce heat to low medium. Cook for about 30 minutes until all jliquid has evaporated.
Remove from stove, remove cinnamon sticks. Smash the pumpkin until smooth in texture, like mashed potatoes. Taste and adjust seasoning to your liking. Let cool completely.
Dough
3 cups all-purpose flour
2 eggs slightly beaten
1 cup Evaporated milk warm to 115°
3 teaspoons dry active yeast.
½ cup sugar
6 tablespoons butter melted and cooled.
¼ teaspoon salt
½ teaspoon anise seeds crushed
1 egg lightly beaten to brush the empanadas.
Add yeast to the warm milk with 1 teaspoon sugar, let proof for about 10 minutes. Set aside
In a stand mixer add flour, eggs, sugar, butter, salt, and anise. Add the milk and yeast mixture. Beat for 3 minutes, stop mixer and scrape the bottom of the bowl, return to beat for an additional 10 minutes on medium speed. Remove dough from mixer place in greased bowl cover with saran wrap and place in draft free area for about 1 hour 20 minutes or until doubled in size.
Press out the dough on a cutting board cut into equal pieces, make them whatever size you want. I made 2 dozen. Roll into balls place on sheet, cover let rest about 10 minutes. Roll out each ball into a 6 inch circle. In the middle of the circle ad 2 tablespoons of pumpkin mixture, fold over and pinch until sealed. Brush each empanada with the egg mixture. Place on lined cookie sheet.
Oven at 375°F bake for 20-25 minutes until browned lightly. Ready to serve warm. Can be stored for a couple of days at room temp or up to a week in the fridge.



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