RECETA DE EMPANADAS RELLENAS DE CALABAZA | POSTRE FÁCIL PARA EL OTOÑO | POSTRES CON IXCHEL

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is often less expensive and has a similar texture.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower glycemic, while brown sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can be used to reduce costs.

Cook the pumpkin in 2 cups of water until soft.

Mash the cooked pumpkin and mix with 2 piloncillos, 1/2 teaspoon of anise, and 2 cinnamon sticks.

Prepare the dough by mixing 1 kg of flour, 1/2 cup of sugar, 1/2 tablespoon of baking powder, and 500 grams of vegetable shortening.

Add 1 and 1/2 cups of the pumpkin cooking water to the dough mixture and knead until smooth.

Roll out the dough and cut into circles.

Fill each circle with the pumpkin filling and fold to form empanadas.

Bake the empanadas until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens