The pumpkin is one of the most tasty vegetables, in addition to rich and versatile. In addition, we can not only use it for salty preparations, such as the recipe that we share below, but we can also use it for sweet recipes. Also, if you feel like using it for salty preparations, ideal for lunch or light dinners, then you will not want to stop making this pumpkin and cheese empanadas recipe. We elaborate a simple filling, suitable for those who are not experts in the kitchen, but they want to eat in a healthy and homemade way. In recipes we show you how to make empanadas of easy and fast pumpkin and cheese. Lets cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Mainly Very Low Distribution | 🤯 |
| Ingredients to make pumpkin and cheese empanadas: |
| 400 grams of pumpkin 60 grams of fresh cheese 6 tapas of empanada 1 tablespoon of mustard 1 tablespoon of nutmeg. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin and cheese empanadas:
1. To start with the recipe for pumpkin and cheese empanadas, you must first cook the pumpkin. To do so, you have different options. One of the options is to peel it, cut it into cubes and boil it for 20 minutes until the click falls from the fork. At the end of the recipe you can find other ways to cook the pumpkin.
2. When cooked, take it to a strainer with a container underneath to strain it and release the water that has been able to absorb. Both this liquid and the one you have used to boil the pumpkin, it has numerous nutrients, so you will want to store it for a cooking or broth.
Trick: Obviously this step can make your filling very humid and open your empanadas. At the end of the recipe you will find other ways to cook the pumpkin where it absorbs less moisture.
3. Pisa the pumpkin and condim it to taste with nutmeg, pepper, proven and mustard. These are just some ingredients that you can use to flavor it, but if it is of your preference, you can choose rather thyme, rosemary, oregano, cumin or ground chili if you like spicy, among others. Try the filling and correct the flavor if necessary.
Trick: When combining it with the dough you will lose a little flavor, so make sure it is very tasty and intense.
4. When the filling is ready, proceed to fill the oven pumpkin empanadillas. To do this, take a tablespoon of puree and place it in the center of the mass disc. The edges are moistened a little so that they are seal well when closing them and then adds a cheese cube in the center. Close the empanada and provide the way you like to take it to a previously greased roasting.
5. Paint the salt pumpkin empanadillas with the beaten egg and cook them in the preheated oven at 200 ºC – 220 ºC for about 20 minutes or until golden brown.
Trick: You can cook them about 3-5 minutes on the grill so that the gold and the crispy of the dough is more intense.
6. When the pumpkin and cheese empanadas are ready, you can enjoy them during a healthy and delicious lunch or light dinner. To eat! Tell us what you think of this recipe in the comments.
