Empanada de Calabaza

Nov 19

Demo and Recipe Below!

The empanada de calabaza, also known as the pumpkin turnover, is a handheld pastry that is not only addicting and delicious; it is filled with one of Mexico's oldest culinary staples and ancient foods. The pumpkin itself dates back to 7000 BC, and according to archaeologists, the pumpkin seeds were first discovered in Central Mexico. Pumpkins were used in rituals where the shells were carved into drinking vessels called xicallis, which is where this evolution brought us the Spanish word, jícara, or cup.

The empanada de calabaza is crafted using a sweet fermented dough called pan fino. The same dough recipe can be used to create a variety of different figures, such as elotes (corn), cuernitos (bull horns), troncos (tree trunks), just to name a few. Pan fino is an old-world dough that is very pliable and contains cinnamon for flavor. Although the majority of the pan fino variety is tossed in sugar at post-bake, the empanada de calabaza remains without the additional sugar. Baked at a high temperature, the dark crust of the empanada de calabaza is complimented with the sweet, cinnamon-flavored pumpkin filling. The perfect combination of texture and flavor, and more so, the perfect addition to your holiday spread of pastries to enjoy with your friends and family. 🙏 ✨

Make sure and give your dough sufficient rest time (approximately 30 minutes or refrigerate overnight) after mixing. I typically divide and round the dough pieces and place them under refrigeration. This can also be done a day in advance, and the same goes for the pumpkin filling. The pan fino dough is easiest to maneuver when chilled. Gauge your bake time wisely. I recommend you bake one tray first before determining a final bake time for the remainder of your batch.

Feel free to switch out the pumpkin to other fillings, such as apple, pineapple, sweet potato, or even custard. The empanadas can be brushed with an egg wash before baking or tossed in granulated sugar after bake. Make your signature pastry using the easy recipe.

As the holidays roll in, I reminisce and think about all the recipes that have been shared. I invite you to join my emailing please subscribe as I will be sharing more of this Pan Dulce Evolution 🥖 ❤️