"Place the chunks of panela, the water and the spices in large pot. Cook until the panela chunks have dissolved. Bring the mixture to a boil and add the pumpkin slices. Continue to boil for 30 min. After 30 min. have passed, reduce to a simmer and cook for another hour. Let the slices cool until you are able to handle them. Remove skins from the pumpkin and reserve the mixture for the empanadas."
"Mix the flour, sugar and salt in a food processor. Add the butter, eggs and water until a clumpy dough forms. Take dough out of food processor and knead dough for a couple minutes. Split dough into 2 balls and flatten balls into discs and let chill for 30+ minutes. Roll out dough balls into a thin sheet and cut out discs the size of a small bowl or plate."
Pumpkin empanadas combine panela-simmered spiced pumpkin slices with a simple buttery dough to make a seasonal handheld pastry. Panela, water, cinnamon sticks, cloves and all-spice simmer with pumpkin slices until tender; skins are removed and the sweet spiced pumpkin reserved as filling. The dough uses flour, sugar, salt, cubed butter, eggs and cold water or milk, chilled, rolled thin and cut into 15–18 discs. Each disc is filled, sealed, brushed with egg wash, sprinkled with sugar or cinnamon, and baked at 375°F for about 20 minutes. Empanadas can be served warm or cold.
Read at Alternative Medicine Magazine
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