Empanadas de Calabaza – Mexican pumpkin pastries

Ingredients:

Filling

• 1.2 kg pumpkin, peeled and seeded, cut into large cubes
• 180 g piloncillo or brown sugar
• 1/4 cup water
• 1 cinnamon stick (2.5 cm), remove it after the pumpkin is cooked
• 1 teaspoon ground cinnamon
• 1 teaspoon ground anise seeds
• 1/4 tsp ground cloves

Dough

• 2.5 cups of flour
• 2 eggs, lightly beaten
• 1/3 cup warm milk
• 1 teaspoon dry yeast
• 1/4 cup sugar
• 55 g melted butter
• 1/4 teaspoon salt
• 1 egg, lightly beaten for brushing the empanadas

Preparation:

1. Place the pumpkin in a saucepan and add the pilonciolo, 1/4 cup water, and cinnamon stick. Bring to a boil and simmer for about 15-20 minutes, until the pumpkin is tender. Then remove the cinnamon stick.
2. By this time, the piloncillo should have dissolved. Add the ground cinnamon, ground anise, and cloves. Continue to simmer the pumpkin, uncovered, for about 20 minutes or a little longer, stirring frequently, until it reaches a jam-like consistency. The filling can be prepared ahead of time and used when it's at room temperature.
3. Dough: Place the yeast in a small bowl, add warm milk and let sit for 5 minutes.
4. Meanwhile, in a large bowl, combine the flour, eggs, melted and cooled butter, sugar, and salt. Add the yeast mixture and knead into a soft dough. Continue kneading on a floured surface for about 5 minutes, adding more flour if necessary.
5. Place the dough in an oiled bowl and turn it over to coat it with oil. Cover with plastic wrap and let it rise in a warm place for 1.5 hours.
6. Then knead the dough again for 2-3 minutes and divide it into 12 small soft balls, which you will use to form the patties. Cover with plastic wrap.
7. Now form the empanadas: On a lightly floured surface, roll each ball out with a rolling pin into a circle about 17 cm in diameter, stretching the dough if necessary.
8. Place about 1/4 cup of filling in the center of each circle and fold the dough over the filling to form a semicircle. Press the edges with a fork to seal.
9. If you want the pies to be symmetrical, form a semicircle, place a bowl upside down on it and press down to cut off excess dough.
10. Preheat oven to 190°C. Place the empanadas on 2 greased baking sheets, brush with egg wash, and sprinkle with sugar, if desired. Let rise for 30–35 minutes.
11. Bake for 15–18 minutes until golden brown, rotating the baking sheets halfway through. Baking time may vary depending on your oven type.
12. If you want the empanadas to be darker, omit the sugar and place them under the grill for 2-3 minutes after baking. Be careful not to burn them.
    
    

    Addition:

    
    I froze a few empanadas to eat later. Sometimes I crave something sweet with my coffee. While the coffee was brewing, I warmed one up in the toaster oven. It turned out just as crispy with a soft filling. So now you know, these empanadas are freezable.