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Empanadas are really easy to make. They can be make savory or sweet. They can be large entree size, or they can be small bite size. There are many recipes out there and I chose to do this one Ingredients: 3 cups all purpose flour 1/3 cup white sugar 1 1/2 teaspoon salt 1/4 teaspoon baking powder Cinnamon (optional) 1 cup vegetable shortening 1 cup warm water Filling 4 cups pumpkin puree 2 eggs 1 cup white sugar 1 teaspoon salt 1 1/2 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1 beaten egg Directions: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. I didn't have any parchment paper, so I didn't use any. I didn't have any stick to the pan, but it might be a good idea to use it if you have it. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Adding cinnamon is optional. It was not in the original recipe but I LOVE cinnamon, so I added it. I put in 1 large tablespoon of cinnamon. You can add however much you want. Then cut the shortening into the flour mixture until it resembles crumbs. I just used a spoon and scooped the shortening all around the bowl, then I used a pastry cutter to mix in the shortening until it resembles course crumbs as seen below. The recipe says that it will make 12 servings. You can make 12 large empanadas, or 24 medium empanadas, or a whole bunch of small epanadas. It's all up to your liking. I made medium sized and small empanadas so some of the 12 dough balls were slit in half. Like I said, it's all up to what you want to make. Cover the dough balls and let rest while you make the filling. I found that the dough was a lot more manageable if you wrap it in plastic wrap and refrigerate it. I would say at leas one hour. I actually let mine in the fridge overnight. Mix the pumpkin, eggs, sugar, salt, cinnamon, ginger, and cloves together until smooth. I didn't have any ground cloves so I added ground nutmeg...why not. On a floured surface roll each dough ball our into a thin circle about 6 inches across. Spoon 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 fork lines in the dough.
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Baš se ne šali ova jesen, stvarno je stigla. Sa svojim hladnim jutrima i ugodnim danima. I bučama. Obožavam buče. Prilagodljive se, mogu i u slano i u slatko i kuhane i pečene. ma u sve mogu. Jedna brzinska jesenska poslastica, čisto da nisu uvijek galette rezervirane za ljeto. Original recept možete pronaći ovdje. RECEPT: Recept za ispis Za tijesto: 90 g brašna 60 g integralnog brašna 1 1/2 žlice šećera 1/2 žličice soli 1/2 žličice cimeta 60 g hladnog maslaca 120 ml hladne vode Nadjev: 40 g smeđeg šećera 1 žličica cimeta 1/2 žličice soli 1/4 žličice mljevenog muškatnog oraščića 1/4 žličice mljevenog đumbira 1/4 žličice mljevenih klinčića 1 žlica vanilin šećera 2 žlice otopljenog maslaca 100 g pirea od buče 2 jabuke 2 kruške Zagrijte pećnicu na 200 C. U prikladnu posudu prosijte obje vrste brašna. Dodajte šećer, soli cimet pa pomiješajte. Dodajte hladan maslac narezan na manje komade i malo vode. Umijesite. Po potrebi dodajte toliko vode da dobijete glatko tijesto. Na lagano pobrašnjenoj radnoj površini razvaljate dobiveno tijesto u krug. Tijesto prebacite na lim koji ste prethodno obložili papirom za pečenje. U manjoj posudi pomiješajte začine za nadjev, smeđi šećer, cimet,sol, muškatni oraščić, đumbir, klinčiće i vaniliju. Četvrtinu dobivene smjese umiješajte u pire od buče i dodajte još i polovicu otopljenog maslaca. Dobivenom smjesom premažite razvaljano tijesto ali na način da uz rub ostavite nenamazani dio tijesta koji ćete kasnije preklopite preko složenih jabuka i krušaka. Jabuke i kruške operite, narežite ih na četvrtine pa im odstranite srž. Narežite ih na ploške pa ih pokapajte ostatkom otopljenog maslaca i posipajte ostatkom smijese začina. Izmiješajte tako da se jabuke i kruške jednolično oblože. Pripremljeno voće složite na tijesto. Preklopite rubove. Pecite u prethodno zagrijanoj pećnici 45-50 minuta.