Make it at home: Mexican Pumpkin Empanadas

Autumn has begun and we are thrilled for the fall harvest.  Pumpkins are one of our favorite fall crops to incorporate into our recipes! Zoëtry Paraiso de la Bonita Riviera Maya has discovered the many health benefits of pumpkin.   We would like to share these benefits along with a delicious recipe that is a twist on a favorite Mexican dish, empanadas. With the Art of Life® as the philosophy at our resort, we take pride in our culinary arts.

Pumpkin is good for you inside and out.  The nutrients include many antioxidants that help build your immune system helping you stay healthy.  Antioxidants, vitamins A and C are also packed into pumpkin making it very beneficial for your skin by reducing the signs of aging.

Beta carotene is also infused in pumpkins and there is research proving that a diet rich in beta carotene helps prevent certain cancers.  High levels of potassium, zinc and fiber are other healthy bonuses to eating recipes that include pumpkin.  

We hope you enjoy the following recipe for Mexican Pumpkin Empanadas! It is a seasonal twist on a traditional dish.  If you just can’t wait to try what our talented chefs are preparing in the kitchen then book your stay now at Zoëtry Paraiso de la Bonita!

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 1 cup vegetable shortening
  • 1 cup warm water
  • 4 cups canned pure pumpkin
  • 2 eggs
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1 beaten egg
  • 1 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2.  In a large bowl, whisk the flour, 1/3 cup of sugar, and 1 1/2 teaspoons of salt together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, and then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  3. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  4. Bake in the preheated oven for 20 minutes or until the filling is hot and the crusts are shiny and browned

Enjoy!