Ingredients
Units
for the filling,
- 250 grams of dried pears
- 100 grams of sugar
- 1/2 teaspoon cinnamon
- pinch of nutmeg
for the dough,
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup or 125 grams of cold butter
- 2 eggs
- 1/4 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons sugar
- 1 egg for brushing
- sugar
Instructions
- In a small saucepan, place the pears and mostly submerge them in boiling water. Let stand for 15 minutes. Place over medium heat and add sugar, stirring until sugar dissolves.
- Grind the pears to a puree using a blender or food processor. Add the cinnamon and nutmeg.
- Cook until it boils softly and you can see the bottom of the pot when you stir.
- Allow cooling completely.
- Combine flour, baking powder, and salt in a bowl. Add the butter, which should be chopped into small pieces, and work with two knives or the mixer’s paddle attachment until the mixture looks like coarse sand.
- Add eggs, sugar, milk, and pumpkin. Mix everything into a smooth dough.
- Beat the egg with one tablespoon of water until blended, 20 seconds.
- Divide the dough into two halves and place one half in the refrigerator. On a floured counter, roll the dough until it is about 2-3 mm thick. Cut circles 12 cm in diameter. Place a tablespoon of filling into the center of each circle. Wet the border with the egg wash, close, and make small indentations with a fork to seal. Repeat with the other half of the dough.
- Preheat oven to 350F or 180C. Place empanadas on a parchment paper-covered or a greased baking sheet. Brush with beaten egg and sprinkle with sugar. Use a fork to pierce each empanada.
- Bake for 25 minutes or until browned up and down.
- Let cool for 5 minutes on the baking sheet and move to a wire rack to cool completely.
- Serve cold.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baked
- Cuisine: Chilean