By Laura Stec
Pumpkin Curry EmpanadasUploaded: Sep 30, 2016
We haven’t done a recipe in awhile and it’s time. I'm hungry! If you are looking for something special, this recipe takes effort and has a few steps, but for Food Partiers! who like to cook, it’s a yummy addition for all the seasonal. Pre-make and freeze raw, then bake the day of the party.
I made this a few years ago at CUESA’s free Saturday cooking demonstrations. We’ll be back teaching Saturday, October 22, 10:30 AM – 11:30 AM. Please join us, or remember the Ferry Building Farmers Market for a fun place to take out of town guests, or to shop for unique, dare I say (holiday…shhhh) gifts.
Pumpkin Curry Empanadas
- Makes 20
2 tablespoons olive oil, divided
1 pumpkin or kabocha squash
1 small onion, diced small
1/2 teaspoon each ground ginger, cloves, cinnamon
1 teaspoon each ground cumin and turmeric
1/4 cup currants, softened in hot water
Easiest Pie Dough or 3 sheets frozen store-bought pie dough
1 egg, beaten
Cilantro Dipping Sauce
Preheat oven to 375°.
Get out your cleaver and have some fun!
Peel off skin and cube pumpkin till you have about 4 cups.
Put pumpkin in a bowl and mix with 1 tablespoon oil and dash of salt. Mix with your hands, coating all sides. Place on sheet pan and roast, uncovered, till tender, approximately 30 minutes.
Meanwhile, heat remaining 1 tbsp. oil in a large saute pan. Add onion, cook until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 1 minute.
Transfer onion to a medium mixing bowl. Drain currants and add. Add pumpkin and mix, mashing with a pastry cutter to create a slightly chunky mixture.
Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, re-rolling scraps.
Whisk 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin into center of each round, fold, and seal edges with tines of a fork. Brush the outside with egg wash.
Line a baking sheet with parchment or a silpat (permanent parchment). Arrange empanadas on sheets, spaced slightly apart. Bake until golden brown, 15 to 20 minutes. Serve with Cilantro Chutney.
Easy Pie Dough
3 cups all purpose white flour (For gluten free option: substitute Cup 4 Cup)
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup cold, cubed unsalted butter
Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 2/3’rds cup very cold water over crumbs and pulse just until moistened.
Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.
Divide dough in half, form each into a disk, wrap in plastic wrap, and chill one hour
Cilantro Dipping Sauce
3-4 cloves garlic
1 one-inch piece of ginger
½ cup fresh mint, leaves and stems removed
1 bunch fresh cilantro, leaves and stems removed
1-2 serrano peppers, seeds and vein removed
½ teaspoon sugar
½ teaspoon palm sugar or brown sugar
Juice of 2 limes
1 tablespoon water
1 tablespoon olive oil
Add ingredients to food processor and pulse to combine. Adjust seasonings to taste.
- Revised from an ol’ Sunset recipe.
- Photos by Christine Krieg Photography