Empanadas De Calabasa Sefardicas (Sephardic Pumpkin Turnovers) Recipe #135695
Turnovers inspired by the Sephardic tradition-simple and
delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.
by Cookgirl
35 min | 15 min prep
24 turnovers
Pastry
- 2-2 1/4 cups whole wheat flour (read NOTE*)
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/2 cup water
Filling
- 1 cup pumpkin puree, canned
- 1 tablespoon honey
- 1/4 cup light brown sugar, to taste
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 dash freshly grated nutmeg
- 1/3 cup apple, peeled, seeded and grated
- 2 tablespoons dried dates (optional) or dried apricots, minced small (optional)
- egg wash
- * NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour.
- Preheat oven to 375 degrees.
- Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper.
- To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness.
- Cover dough, set aside and let rest.
- Meanwhile, combine the filling ingredients and mix well.
- Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.)
- Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers.
- Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown.
- Cool on rack.
- The uncooked, filled turnovers can be frozen.
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