Pumpkin is a very versatile vegetable with which you can prepare a large number of both salty and sweet dishes. These sweet pumpkin empanadillas are traditionally served at Christmas holidays and, in addition, they can wear other landfills, for example of angel or sweet potato (the recipe of the latter you can find it in my recipe profiles). However, sweet pumpkin empanadas are so rich that they want to eat them throughout the year. To give a different touch to the flavor and texture of the filling, I have added some raisins, ground almond and cinnamon.
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| Ingredients to make sweet pumpkin empanadillas: |
| 10 sheets of dough of empanadillas 400 grams of pumpkin ¼ cup raisan grapes 0.3 Cup of ground almond 1 teaspoon of cinnamon 1 tablespoon of vanilla essence ¼ cup brown sugar (45 grams) aceite To fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make sweet pumpkin empanadillas:
1. Put the raisins in warm water for 15 minutes. After the soaking time, drain them well.
2. cut the pumpkin into medium pieces and put it in a saucepan to heat along with the sugar and cinnamon. Cook the pumpkin stirring from time to time until it is soft. Make it with a fork to turn it into puree.
3. Add to pumpkin puree the soaked raisins and ground almond. Mix well to incorporate all the ingredients.
4. Place several tablespoons of the filling in the center of each circle of dough of empanadillas and fold it by half sealing the edges with a fork.
5. Heat abundant amount of oil in a pan and fry the sweet pumpkin empanadillas on both sides until golden. Eliminate excess oil with kitchen paper. The other option that I like the most is to make the oven pumpkin empanadillas: preheat the oven to 180 degrees and bake for 40 minutes.
6. Place the sweet pumpkin empanadillas on a plate or tray, sprink entrantes and/or snacks like these.
