Empanadita Notes

Before I went out and finally bought cloves, all I had on hand was allspice and cinnamon. This works. Lard I don't buy, but shortening I do. This also works. Wax paper nothing! I use plastic wrap everytime.

It always takes a surprisingly little amount of pumpkin goo to fill the empanadita. Too much and it all goos out the sides. Happens everytime for me. As long as the dough is pinched together tight enough it won't be a problem. If it doesn't seal though, you'll end up with a burst-open empanadita. It's still okay for the most part, but the filling sometimes burns.

I have yet to buy a round cookie cutter. It seems ridiculous when I have so many perfectly serviceable water glasses on hand.

I prick the vents before egg washing the wee bastards. That way I can gently hold down the sides while pricking it. If you aren't careful, you can break open the seal, and it's a pain to fix a broken empanadita.

Caution: These take a while to form. I recommend suckering someone into helping you. It always shocks me how long it takes me to make a batch.

The original recipe has always yielded way too much filling for me. I'm pretty sure I could double the pastry recipe and have enough filling. Never tried it though, so don't quote me, I'll only deny it.

Pumpkin Empanaditas

Recipe taken from Josefina's Cookbook from the American Girls Collection

Pastry:

Mix:

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 c. sugar

Cut in:

6 T. chilled lard

Sprinkle on:

5 T. cold water

Mix together until the dough starts to form a ball, adding more water if necessary. Wrap in wax paper, and chill for an hour.

Filling:

Melt over low heat:

1 T. butter

Add:

1/2 c. dark brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
1 c. canned or fresh pumpkin puree

Stir over low heat for 10 to 15 minutes, until the mixture thickens. Let the filling cool at room temperature for a bit, then refrigerate until completely cold.

Egg Wash:

Whisk:

1 egg

Stir in:

1 T. water

Preheat over to 375 degrees Fahrenheit.

Divide the dough into two balls and wrap and refrigerate one. Roll out the other to 1/4 inch thickness. Use 4-inch round cookie cutter to make circles.

Brush around the edge of each with the egg wash. Put about one T. of the filling in the center of each circle. Fold the circle in half and press the edges together with your fingers. Dip the tip of a fork in flour and press down around the edge of the empanadita.

Place empanaditas one inch apart on an ungreased cookie sheet. Brush the top of each empanadita with the egg wash and prick the center of each one with the fork.

Bake the empanaditas for 15 to 20 minutes, until they are lightly browned. Sprinkle a little sugar on each when still hot. Cool. Gorge.

Defining the Space

Mission statement: To Create and Maintain a Blog of Recipes, Trials, Errors, and Accomplishments. Probably to have Pictures.

Details: I try stuff, scribe it, and deconstruct what worked and didn't. Primarily an archive for my own enjoyment and ego stroking, but may be used by others. I fail, so that others don't have to.

The stage is set and whenever I actually have time to bake and experiment, posts will follow.

The Beginning of the End

Mission accomplished. Now that said blog is up and running, I guess I'm committed. Of a sort.