pumpkin empanadas with smoked bacon & cotija

Name: Pumpkin Empanadas with Smoked Bacon & Cotija
Prep time: 30 min
Cook time: 45 min
Cuisine: Mexican
Ingredients: ## DOUGH:; 4 1/2 cup(s) unbleached flour (i used pastry flour and replaced 1/2 c. with whole wheat pastry flour); 2 teaspoon(s) salt; 2 stick(s) butter (equal to 1 cup) (read *notes below); 2 large eggs; 2 tablespoon(s) distilled white vinegar; 2/3 cup(s) ice water; ## FILLING:; 2 tablespoon(s) olive oil, lard or other oil/fat, melted; 1 large onion, peeled and minced; 2 clove(s) garlic, peeled and minced; 2 teaspoon(s) ancho chili powder (which replaced one roasted poblano); 1/8 teaspoon(s) ground cloves or ground allspice; 1/2 teaspoon(s) ground cinnamon (scant); 2 tablespoon(s) apple cider vinegar; 4 slice(s) smoked bacon, cut up into small pieces; 2 can(s) (15 ounces each) pumpkin puree; 1/2 cup(s) cotija cheese, crumbled; 1/4 teaspoon(s) salt

5 Pinches

C G

Vallèe du Willamette, OR

Updated on Oct 8, 2015

From Auburn Meadow Farm. The site referencec the dough recipe via Smitten Kitten. Be sure to read *Notes below before starting. The original recipe specified in the ingredient's list for fresh roasted pumpkin. After the Holidays (Thanksgiving/Christmas/New Year's) I stock up on canned organic pumpkin puree when it's on sale-typically around ninety cents per can and use it for all types of recipes throughout the year.

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prep time 30 Min

cook time 45 Min

method Bake

yield Yield about 16-18 empanadas

Ingredients

DOUGH:
4 1/2 cups unbleached flour (i used pastry flour and replaced 1/2 c. with whole wheat pastry flour)
2 teaspoons salt
2 sticks butter (equal to 1 cup) (read *notes below)
2 large eggs
2 tablespoons distilled white vinegar
2/3 cup ice water
FILLING:
2 tablespoons olive oil, lard or other oil/fat, melted
1 large onion, peeled and minced
2 cloves garlic, peeled and minced
2 teaspoons ancho chili powder (which replaced one roasted poblano)
1/8 teaspoon ground cloves or ground allspice
1/2 teaspoon ground cinnamon (scant)
2 tablespoons apple cider vinegar
4 slices smoked bacon, cut up into small pieces
2 cans (15 ounces each) pumpkin puree
1/2 cup cotija cheese, crumbled
1/4 teaspoon salt

How To Make pumpkin empanadas with smoked bacon & cotija

Step 1

*Note: for the fat I used a combination of butter, olive oil, coconut oil and rendered bacon fat.

Step 2

DOUGH IN A FOOD PROCESSOR: Add the flour and salt to the processor bowl. Blend. Add the fat (butter, oil, lard of combo). Process on PULSE. Now add the eggs and vinegar. Blend. With the motor running, slowly start pouring the ice water through the feed tube and process until the dough forms into a ball. Remove, cover with plastic wrap and refrigerate.
Step 3

FILLING: In a heavy skillet, gently sautè minced onion and garlic in the oil/lard until browned. Add the spices, vinegar and smoked bacon pieces; warm through. Set filling aside to cool. I prepared the filling the day before serving the empanadas.
Step 4

Once the onion/spice mixture is cooled down, transfer to a mixing bowl; stir together with the pumpkin puree and cotija cheese. Mix gently until just combined.
Step 5

ASSEMBLING THE EMPANADAS: Place racks in upper and lower thirds of your oven and preheat to 400º F.
Step 6

Divide the dough into about 16 balls. On a floured board use a rolling pin to flatten the dough into a roughly 5" circle (I used a tortilla press).
Step 7

For each circle, spoon about 2 tablespoons of the filling. Close up into a half moon shape and seal the edges with a fork. Arrange the empanadas singly on a parchment lined jelly roll pan.
Step 8

Bake for about 30 minutes or until light brown.
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