Who’s been in the mood to bake?

Call it boredom. Call it stress relief. Call it pleasure.

It seems as if many of us are using our extra time at home to do some of the things that our typically busy lifestyles don’t allow. Baking is just one. I also hear that binge watching all “the things” is a big pastime right now. I’m not much of a TV watcher (or any other channel/mode), so I’ve been doing some yard work and spending lots of time in the kitchen-much to the chagrin of my jeans.

My guy JT absolutely loves empanadas. Primarily pumpkin, but others will do in a pinch. While I’m not a pumpkin fan, I can certainly get behind most anything else wrapped up in a warm, tender and flaky homemade crust! I typically pick up his pumpkin empanadas from our HEB, but alas, with all of the weirdness going on right now, HEB has to concentrate on a few other things than their regular bakery offerings. I applaud you HEB!

So.

Being industrious, I decided to make a homemade version of Pumpkin Empanadas for JT, and offer up some alternative fillings for those of us who prefer to limit our pumpkin eating to the month of November. So make sure you check all the alternative fillings at the end of the recipe (Both savory and sweet)

These turned out great if not particularly attractive (I know we eat first with our eyes?). But if you can get past the less than pretty exterior, you’ll find something awesome inside.

Let’s be serious- how many of you out there right now look less than your Sunday Best and more like your “why bother, I’m not going anywhere anyway Wednesday Worst” and yet we’re all lovely and delightful people inside?

Think about that- inside counts, outside questionable.

So, two things-

1. Are you a pumpkin fan?
2. Make these today!

Empanadas

Lu at Hobnob Kitchen

Empanada Dough

2 cups all purpose flour

½ t. salt (kosher)

About 1/2 t. ground cinnamon

2/3 c. shortening

1/3 c. ice cold water

Pumpkin Filling

0ne 15 oz. can pumpkin (not pumpkin pie filling)

½ c. sugar

½ t. ground cinnamon

¼ t. ground ginger

½ t.salt (kosher)

To Make the Dough: In the bowl of a food processor, pulse together the flour, salt, and cinnamon. Add the shortening (I add mine in several globs instead of all together) and pulse until it looks like little peas. Then slowly pour in the cold water while continuing to pulse- just until the dough comes together. Don’t overmix or the dough will be tough.

Divided the dough into 4 balls and wrap each one individually in plastic wrap. Refrigerate for at least an hour or overnight.

To Make the Filling: In a medium bowl combine the pumpkin, sugar, cinnamon, ginger, and salt and stir well to combine.

Preheat the oven to 350 degrees.

Remove one of the dough portions from the fridge. Divide it in half. Roll each half into a ball on a slightly floured surface, and then roll the dough into a circle about 5 inches wide. (Don’t panic if it doesn’t look anything like a circle at this point!). Spoon about 1 tablespoon of the pumpkin filling into the center of each circle. You must not put too much filling or you’ll have a mess on your hands.

Fold over. Now you can clean up the edges by trimming with a sharp knife or pizza cutter. Press the edges to seal them with your finger, or use a fork to crimp the edges. Repeat with other dough portions or save them for later.

Place the empanadas on a parchment lined baking sheet.

Optional: Beat one egg until frothy and brush the egg onto the tops of the empanadas. Sprinkle with sugar!

Bake at 350 for 20-25 minutes until golden brown.

Alternate Fillings:

Any Canned Pie Filling you like!

A cream cheese/powdered sugar mixture.

Lemon curd from a jar!

Or

Make a savory empanada with browned ground beef with potato, cheese and spices, or chicken and green chilis- the options are wide open.