Savory Pumpkin Empanadas

Snacks are always an important part of our holiday celebrations. I've always got a few plates and platters set out long before the main meal. Folks always say they'll spoil their appetite, but they manage to knosh a few bites of everything and STILL clean their plate! I'm trying these empanadas because they give a 'pumpkin spin' on a classic Spanish tapas offering. They'd be a fun snack for a Thanksgiving feast or for our traditional New Years Eve tapas dinner.

We'll see how they go down at a little get together this evening. I tried one and liked them; they have a soft herbal pumpkin flavour but  I feel they need more to them.. SB has tried one, too, and feels they need a bit more spice ... hmm. Perhaps more ham ... a switch-up with the prosciutto I used and larger cubes of German speck ? A smokier cheese, maybe? Some red pepper flakes? Like I said, I like them, but they could be even better. Having them with a crisp white wine would be a real treat! I'll have to think on it and get some other folks' opinions too. Nothing like experimenting on your friends! We'll put our heads together and get this filling right!

As for the empanada dough, using a conventional pie crust is pretty perfect. It crispy and flaky and has an easy bite. However, I found that one needs two full pie crust recipes - in other words enough pie crust for two two-crust pies. The filling , as stated in the recipe will easily make 60 two-bite empanadas and that's enough for a good Thanksgiving crowd! One could easily make these ahead of time and freeze them on cookie sheets. Bagging up frozen empanadas would allow you to bake as many or as few as you wish. Just a thought ...

If you decide to experiment with this filling recipe and come up with some neat additions, do let me know! One last point. Do use mashed pumpkin and NOT pumpkin pie filling ... just sayin'.

Savory Pumpkin Empanadas

Ingredients:

1 recipe for double crust pie crust

1- 15 oz can pumpkin pulp

1 large egg

1/2 c. ricotta cheese

1/4 tsp. Kosher salt

1/2 tsp. black pepper

1/4 tsp. ground sage

1/8 tsp. ground thyme

2 tbsp. whole milk

1/4 c. Parmesan cheese

5 slices of Spanish ham or Italian prosciutto, fried crisp and chopped small

small dish of cold water for sealing the empanadas

small dish of beaten egg for glazing the empanada crusts

Making the Empanadas:

1. Chill the pie crust dough. While it chills, crisp the ham and chop it. Mix the other ingredients and add the cooled ham. Mix well.
2. Pre heat the oven to 400 Degrees F.
3. Line a cookie sheet with parchment paper. Roll the crust out and cut 3 1/2 inch circles.
4. Place a teaspoonful of pumpkin filling just off center. Moisten the edges of the circle at the edges with water. Fold over and seal with a fork.
5. Place on the parchment paper-lined cookie sheet, leaving some space between each empanada. Brush with the egg glaze.
6. Bake for 15 - 20 minutes until golden and shiny.
7. Cool slightly before serving or leave in a single layer on a big platter and re-heat when you wish to serve them.

IHCC's Mystery Box Challenge - Pumpkin Tart with Spinach and Gorgonzola

Start with a sugar pumpkin...

Pumpkin-Pecan Cookies with Rummed Up Icing

Jenna, my neighbor, recently asked for a plate of pumpkin cookies when we were yakking about the next baking projects we were planning. Since this is her Homecoming Week at school, I figured I'd treat her and her family to a plate of these to top off an easy dinner. There's always a lot of running around when kids are in their teens. Both Jenna and her brother are members of the high school band, so this week is very busy for them as Spirit Rally, the Homecoming Parade, and the football game loom large.

Virtual Supper Club's Homage to Wine Country

When you think about wine country, images of France, California, Australia, Germany, or Italy may come to mind. For me, it's always Italy that comes to mind first. I love Italian cuisine and this meal is one of my all time Fall favorites. I play with the concept of saltimbocca and a side of delicious seasonal polenta for this month's Virtual Supper Club theme. Jerry has asked the club members to dish up a tribute to wine country and we have all done our best! While I am having this polenta with pork saltimbocca, Jerry has made a gorgeous Roasted Breast of Chicken with Pinot Noir Sauce. I think my pumpkin sage polenta will complement ! Let's see what else is on the menu!

Pumpkin Pie Spice Bread with Pecan and Brown Sugar Streusel - Twelve Loaves Share

Last year, I always looked forward to posting bread recipes to Heather's monthly BYOB - Bake Your Own Bread recipe share. It was such an awesome place to visit when you wanted to find good breads all in one spot, but then things changed. Heather handed the baton of BYOB to someone new and I lost contact with the bread baking ladies ... sigh.

The other day, however, I happened onto Heather's blog, Girlichef and found another of her stellar bread posts. Lo and behold! She was sharing the post with a recipe share called Twelve Loaves! Hurray! So, I have found another group of bread baking enthusiasts! Sharing and inspiration up ahead! I'm soo happy to have found this group!

Maida Heatter - Dessert Goddess

What rock have I been under, that I have never heard of Maida Heatter? Though her education was in the art and fashion design and merchandising arena, she settled on a career as a pastry chef and cooking instructor. The quality of her recipes and finished products endeared her to Craig Claiborne and various celebrity media personalities and brought her into the realm of cookbook publishing. She has been awarded the James Beard Foundation Award on three separate occasions, had her recipes published in such places as Food & Wine Magazine, the New York Times, Women's Day, and Chocolatier. Her desserts have graced tables at Spago, The Four Seasons, and various Presidential luncheons ... high praise, indeed! Who knew? Not me!

Pumpkin and Herbed Ricotta Stuffed Shells

perfect for a centerpiece or a jack o' lantern

Pumpkin Season is upon us and I am chock full of ideas for the next few dinners, desserts, and snacks - all incorporating pumpkin mash, pumpkin cubes, and/or pumpkin seeds. Of course, I'm NOT going to overload poor SB day after day with pumpkin dishes, but we'll certainly get our fill in the next few weeks.

because only a masochist with a machete chops, stews, and mashes their own pumpkin

Tonight, I'm in the mood for pasta, so I'm making these little stuffed shells that have a pumpkin/ricotta cheese /herb filling. I halved the recipe so that we don't have them sitting in the fridge for more than a day. That way, I can make more pumpkin-y things and not have SB crabbing at me. The recipe reflects enough stuffing for twelve shells - dinner and a lunch of leftovers. Perfect for two people...

lined pasta in a lined bowl

Libyan Spicy Pumpkin Dip ...Random Recipe

What do YOU see in that flatbread profile?

Having a hurricane come sweeping past your door forces a certain amount of hunkering down. In my case, the electrical power has remained intact (so far), the rains have been deluge-like, and the winds have been gusting. All morning long, I've watched the rain blow against the porch jalousie windows, creating drips that slide back and forth like so many abacus beads. I've also had the radio going nonstop, just because I like the background noise. I stay away fom the television because I'm really not a fan of all the drama. Cooking has kept me busy ... the kitchen is a warm and cozy spot for me to hang and watch the storm pass.