Pumpkin Empanadas

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* Exported from MasterCook *

 

Pumpkin Empanadas

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 tablespoon garlic -- minced

1 serrano chile -- minced

Pinch of ground cumin

Pinch of cayenne

2 cups mashed cooked sugar pumpkin or other -- winter

squash

1 teaspoon kosher salt

1 teaspoon fresh-ground black pepper

Pastry for Savory Turnovers (recipe below)

1 cup shelled pumpkin seeds -- toasted

Pastry for Savory Turnovers

4 ounces old-fashioned (without gum)cream cheese or -- young

chevre (not

aged) at room temperature

3/4 cup unsalted butter, at room temperature

1/4 teaspoon kosher salt

1/4 teaspoon Tabasco sauce

2 tablespoons toasted sesame seeds

1/4 cup grated dry jack

1 1/2 cups all-purpose flour

 

In a small saucepan, heat the butter over medium heat until it is foamy. Add

the garlic and serrano, and sauté them for 2 minutes. Add the cumin and

cayenne, then add the sautéed mixture to the squash. Season with salt and

pepper and mix well.

 

Preheat the oven to 325 degrees F. Lightly oil a baking sheet.

 

Roll out the pastry dough fairly thin. Cut 3-inch rounds and fill each round

with a generous tablespoon of the squash mixture. Fold the edges up and seal

them, and place the empanadas on the baking sheet. Bake them for 20 minutes,

until golden brown. Remove the empanadas from the oven, set them on a

serving platter, and serve them immediately, with the pumpkin seeds

alongside or scattered over them.

 

Pastry for Savory Turnovers:

In a medium bowl, cream together the cream cheese and butter. Add the salt,

Tabasco, and sesame seeds. Add the grated cheese and flour, and mix the

dough with a wooden spoon until smooth. Cover the dough and refrigerate it

for 30 minutes before rolling it out.

 

 

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