It’s lovely when readers suggest books and recipes. It’s practically like the posts write themselves (well almost). Beth at Bethinclaus wrote to tell me about the pumpkin empanadas recipe in The Empanadas That Abuela Made by Diane Gonzales Bertrand. Not only that, but she typed up the recipe and the story as well:

These are the happy faces
who eat empanadas
and drink the milk
poured by Abuela
who feeds the family
who comes with the cousins
who chase the dog
that follows Abuelo
who hugs the grandchildren
who push the rolling pin
that rolls out the dough
that folds over the pumpkin
for the empanadas that Abuela made.

So please visit Beth at her blog, Bethinclaus, say hi, and tell her that A Readable Feast sent you. Better yet, try this delicious recipe below.

Abuela’s Empanada Recipe

Filling:

1. 4 cups of cooked pumpkin
2. 1 1/2 cups sugar
3. 1 teaspoon cinnamon
4. 1/4 teaspoon nutmeg
5. 1/4 stick of margarine
6. 1/4 teaspoon ginger

Directions:

Combine all ingredients and simmer carefully until thick consistency (about 30 minutes to one hour) and set aside to cool.

Dough:

1. 4 cups flour 4 teaspoons baking powder
2. 1/2 teaspoon salt
3. 1 cup butter-flavored shortening
4. 1 to 1 1/4 cups aniseed tea, or water

Directions:

1. Combine flour, baking powder, and salt in a bowl. With fingers, add and blend in shortening.
2. Pour water or tea slowly into flour mixture, kneading the dough.
3. Knead until it is well blended and smooth. (The dough should be greasy but not sticky. If sticky, dust with flour and knead again.)
4. Shape dough into a ball. Cover the bowl and set aside for thirty minutes.
5. Then divide into two-dozen smaller balls. Set aside for another ten minutes to make dough easier to handle.
6. Roll out each ball into a thin circle on a cutting board. Spoon filling down the middle of the circle. Fold in half like a turnover. Seal the edges and press down on them with a fork. Use the fork to prick 3-4 times across the empanada’s center. For better browning, brush the top and edges of the empanadas with milk.
7. Bake at 400 degrees for 20-30 minutes until the center and the edges are golden brown. Place on cooling rack.

Empanadas are delicious when they’re warm from the oven. They also freeze well and can be baked ahead of time for a family gathering.

Picture is courtesy of Pasqualinonet.com.ar via The Gourmet Sleuth, who also has terrific recipes for Pumpkin Flan and Sweet Pumpkin Tamales. Who knew you could use pumpkin in so many Mexican dishes?

Like what you see? Subscribe to My Readable Feast for updates!