Week 39--Pumpkin

Nothing quite says Fall as does the smell of freshly baked pumpkin bread.  Don't you just love that heart-warming, tummy-soothing, heart-cheering smell?  I do.  It's very comforting.  I can't say our Fall weather this week has been exactly conducive for baking (yesterday it was 102 degrees in Pleasanton!), but I decided that turning on the oven today was worth satisfying a long craving for pumpkin.  But before I get to the food let's learn some facts about pumpkins.

Did you know that most parts of the pumpkin are edible?  Yes, the fleshy shell, the seeds, the leaves, and even the flowers can be eaten. We are all too familiar with pumpkin pulp in pumpkin pie or pumpkin bread but did you know that in many parts of the world pumpkins are eaten in savory dishes?  In China as well as in some parts of Kenya the leaves of the pumpkin are added to soups.  In Mexico the flowers are stuffed with cheese, covered in a batter and deep fried. They are also used in soups. Pumpkin is high in vitamin A, vitamin C, and fiber.  Its seeds are a rich source of protein, magnesium, copper, and zinc. I love pumpkin seeds by the way.  I think I need an intervention :)  Something about their crunchy, salty, nutty and earthy taste.  Yum!  I can devour a whole bag in one sitting.

I grew up eating candied pumpkin from a little stand in the corner of our street.  It was one of my favorite things to eat but we rarely had it because it was...a treat.  The next best thing I remember eating were pumpkin empanadas.  Those I could come around more often and I quite enjoyed them as well.   This week's recipe was inspired by one of my best childhood memories.  You can find the recipe here:  http://www.mexicoinmykitchen.com/2010/10/pumpkin-turnover-recipereceta-de.html

                      Pumpkin Empanadas

Ingredients

2.5lb pumpkin peeled, seeded and cut into cubes

1 large cone of piloncillo

1/4 cup water
1 cinnamon stick of about one inch ( This will be removed after the pumpkin cooks)
1 tsp. ground cinnamon
1 tsp. ground anis
1/4 tsp. ground clove

For the dough:
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup warm milk (I used almond milk)
1 tsp dry yeast
1/4 cup sugar
½ stick of melted butter (I used earth balance)

1/4 tsp salt

1 egg yolk for brushing empanadas

Directions

1. Place the pumpkin in saucepan with the piloncillo, 1/4 cup of water and the cinnamon stick. Bring to a boil and cook for about 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick. 

2. Add the ground cinnamon, ground anis and clove. Keep cooking uncovered for about 20 or more minutes, stirring frequently until the mixture takes the texture of a jam. 

3. To form the dough; Place the yeast in a small bowl add the warm milk and let it proof for about 5 minutes. Meanwhile in a large bowl place the Flour, eggs, melted and cool butter, sugar and salt. 

4. Add the yeast mixture and mix to form a soft a dough. Knead in a floured surface for about 5 minutes adding more flour if needed. Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for about 1 1/2 hour in a warm place. After that period of time knead the dough again for 2-3 minutes and divide in 12 small soft balls to start forming the empanadas. Cover with plastic.

5. Now to form the empanadas: With the help of your rolling pin roll out each of the dough balls in a slightly floured surface into circles of about 7 inches diameter stretching it if necessary. Place about 1/4 cup of filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
6. Preheat oven to 375 degrees.  Arrange empanadas on 2 greased baking sheets, brush with egg wash and dust with some sugar.  Let them rest for about 30-35 minutes until dough raises.  Bake until light brown, 15 to 18 minutes; rotate pans between racks halfway through.  Baking time will vary depending on your oven.
7. Enjoy!