Honey Pumpkin Empanadas


Honey Pumpkin Empanadas

Makes 36 servings


(to roast pumpkin)
½ cup dark honey, buckwheat
3½ lbs. whole sugar pie pumpkin
¼ cup canola oil
2 tablespoons salt

¾ cup honey
2 lbs. whole sugar pie pumpkin
2 tablespoons lime juice
2 eggs
2 teaspoons salt
¼ teaspoon cinnamon
1 cup raisins
1 cup cream

(yogurt dough)
2½ oz. honey
1¼ lbs. all-purpose flour
1½ teaspoon salt
1¼ lbs. butter, cold and cubed
5/8 cup yogurt (whole is best)
4 egg yolks

Directions (each step):

For roasting pumpkin:
Preheat oven to 350ºF. Wash, dry and peel pumpkin of all dirt and flesh. Cut into quarters and scoop out seeds. Place quarters into a bowl and season with honey, oil and salt. Place in a roasting pan and cook until tender for about 15 to 20 minutes. To test if done, stab with a knife; it should go in easily and come out clean. Remove from oven and let cool.

For filling:
Weigh 30 oz. of the roasted pumpkin in a bowl. Place into a food processor, or blender, and blend lightly. Once processed, add in honey, lime juice, and eggs. Stop and clean sides. Turn on again and add in salt and cinnamon. Place mixture into a bowl and stir in raisins and cream. Let mixture rest in refrigerator for 30 minutes to set.

For yogurt dough:
In a large bowl, combine all dry ingredients. Add cubed butter and yogurt. Work mixture with hands until dough forms. Add in honey and yolks, making sure the yolks are incorporated well since this helps bind the dough. Wrap the dough in plastic wrap. Let rest overnight in a refrigerator.

To build empanadas:
The next day, take the dough out 20 minutes before rolling out. On a floured surface, roll dough out with a rolling pin to ¼-inch thickness. Using a 4¾-inch wide ring cutter, cut circles out and layer with wax paper or parchment paper. Refrigerate.

Take a dough circle and spoon about 3 tablespoons of the pumpkin filling in the center. Fold in half and crimp the edges with a fork for a decorative border. Repeat until all empanadas are done. Preheat oven to 350ºF. Place empanadas on an oven pan lined with parchment paper. Brush all empanadas with olive oil and place in oven. Bake for 20 minutes or until evenly browned and slightly bubbling on the edges. Remove from oven and let rest.


Recipe courtesy of Pastry Chef Luis Villavelazquez and the National Honey Board. Used with permission.


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