Thursday, November 28, 2013

Thanksgivnukkah '13: Empanadas Calabaza y Nueces


Empanadas Calabaza y Nueces:

Pasty Dough:
  • 4 1/2 cups of AP flour.
  • 1/2 cup unsalted butter.
  • 1/2 cup coconut fat.
  • 1 1/3 cups of cold water.
  • 1 tsp salt.
  • Juice of half a lemon.
Work fat into the flour in large chunks, pulsing in a food processor or by hand.

Transfer to a large mixing bowl and integrate water slowly and gently.

Work into a ball, wrap in plastic wrap and chill for at least 2 hours before using.

Pumpkin Filling:
  • 1 small pumpkin, seeded, roasted, peeled and hand crushed.
  • 1/3 cup of maple syrup.
  • 1/2 cup of heavy cream.
  • 2 large eggs.
  • Pie spice to taste (nutmeg, cinnamon, cloves).
  • 3-4 dashes bitters (we like Fee Brother's Old Fashioned).
  • 2 1/2 ounces of Kentucky bourbon.
  • 2 teaspoons of salt.
Walnut Strudel Topping:
  • 1 cup chopped walnuts.
  • 1/2 cup unsalted butter.
  • 1/2 cup brown sugar.
  • 1 teaspoon cinnamon.
Assemblage:

Roll dough out into 1/8th inch thickness and cut with a pizza cutter into 2 1/2" by 6" strips (roughly).

Add a skinny tablespoon of filling to each strip on one end, leaving at least 1/2 an inch on three sides.

Optionally add walnut topping, or leave out if you have guests with allergies.

Fold strip over and crimp or cut edges away with a dough cutter.

Paint dumplings with heavy cream or kefir on top for a nice brown finish.

(We boiled and fried the strips as a sort of "spaetzle" to accompany braised cabbage.)

Bake empanadas in a 375ºF oven for about 20 minutes or until golden, brown and delicious (all ovens vary greatly in temperature and heat distribution, so keep an eye on them and adjust as needed).