Bread and Baking Desserts and Pastries — By Ben on 08 February 2008
Pineapple and Pumpkin Empanadas

And speaking of puff pastry… here is one of my favorite things to do with it, empanadas. Emapanadas are essentially stuffed pastries, but there are many variations of empanadas depending on the region of the world you eat them. Spain, Portugal, the Philippines, and mostly every Latin American country have their own version of empanadas. Even in Mexico we have different versions of them.

The difficult part of the empanadas my mom taught me to make is the puff pastry. Once you have your pastry ready you can stuff them with whatever you want. Here I will give you two recipes that I use for pineapple and pumpkin empanadas.

 

Empanadas

Pineapple and pumpkin empanadas
Printable recipe

Pineapple filling

Ingredients:

  • 1 28oz can pineapple, crushed or tidbits
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 TBSP cornstarch
  • 3 TBSP water

Preparation:

  1. Drain pineapple and boil with sugar and cinnamon over medium heat for 30-40 minutes in a medium size pot. Stir constantly.
  2. If the pineapple is watery, mix cornstarch and water separately and add to the boiling mixture. Do not add undiluted cornstarch to the mixture since it will form clumps.
  3. Refrigerate before using.

Pumpkin filling

Ingredients:

  • 2 cups pumpkin puree
  • ½ can condensed milk
  • 1 can evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup cajeta or brown sugar

Preparation:

  1. Cook all ingredients for about 25 minutes in a medium size pot.
  2. If the mixture is watery add some diluted cornstarch. Refrigerate before using.

Empanada shells

  • 1lb puff pastry
  • 1 egg beaten
  • ½ cup sugar

Preparation:

  1. With a rolling pin extend the puff pastry until you get a thin sheet. It is easier to work with puff pastry when it is cool.
  2. Using a round large cookie cutter or plastic container, cut puff pastry circles.
  3. Preheat oven to 350°F (175°C)
  4. Using a pastry brush apply some egg around the edge of the circle and then put some of the filling in the middle.
  5. Fold the circle and press the edges.
  6. With a fork press the edges to completely seal them.
  7. Apply more egg on top for coloring and sprinkle some sugar on top.
  8. Line empanadas on a greased cookie sheet and bake for 15-20 minutes or until the edges start turning golden brown.
  9. Let them cool on baking racks before eating or storing them and enjoy!

 

Pineapple and pumpkin empanadas

This are only two of the empanada fillings I use. The great thing about puff pastry is that you can use it for savory or sweet dishes. Just check the entries on the first Food for Plastic Challenge to see what the contestants came up with.

Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(24) Readers Comments

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  2. I love empanadas….and yours looks lovely.It makes me feel hungry now.:)

    BTW nice blog ,I love them despite finding it slow to load.. excellent pictures!

  3. These look delicious! I’ll have to send you a wonderful Philippino meat pie recipe I have, that’s basically the same process, but with an over-the-top delicious meat filling.

  4. An interesting and different take on an old classic. Great flavours there Ben.

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  6. These both look and sound delicious! I’ve never made empanadas, although I’ve eaten my fair share of them!

  7. I wish I had a huge plate of those right now, with some dulce de leche ice cream to go on top. YUM. Ooh, or you could put ham in them too. I love salty meat with fruity sweetness. Looks great, Ben! I might need to go bake something now, thanks a lot. :D

  8. Oh my. I LOVE anything pumpkin. Wow…I’m going to have to try that ASAP! Looks delicious :)

  9. Hey Ben, nice recipe and blog you have here.
    Back in the UK we have what they call a Cornish Pastie. That is using short pastry not puff (but you could if you wanted) with a savory meat potato and carrot filling. They come from Cornwall in the south of England. Now I’m staring to fancy one, funny how it gets the taste buds going. Regards John

  10. Hey Ben! Looks as though we have been paired for the “Taste & Create” event this month. It is exciting to be paired with someone whose site I already vist often :D. It will be hard to choose just one dish :D

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