Empanadas De Calabasa Sefardicas Sephardic Pumpkin Turnovers
Take a culinary journey into tradition with these delightful *Empanadas de Calabasa Sefardicas*—Sephardic Pumpkin Turnovers that blend sweet, spiced pumpkin filling with a tender, golden crust. This recipe is inspired by the rich heritage of Sephardic Jewish cuisine, featuring a fragrant filling made with pumpkin purée, cinnamon, nutmeg, and a hint of cloves, optionally enhanced with plump raisins for extra texture. Encased in a simple olive oil dough, these empanadas are crimped to perfection and brushed with an egg wash for irresistible crispness. Perfect as a snack, dessert, or holiday treat, these turnovers are baked to golden perfection in just 25 minutes. Whether served warm or at room temperature, they’re a seasonal showstopper that’s as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 1 tsp Salt
- 50 g Sugar
- 100 ml Olive oil
- 90 ml Water
- 400 g Pumpkin purée (cooked and mashed pumpkin or canned pumpkin)
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground cloves
- 60 g Brown sugar
- 50 g Raisins (optional)
- 1 piece Egg yolk (for glazing)
- 1 tbsp Water (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour, salt, and sugar. Mix well.
Add olive oil to the dry ingredients and mix until the texture resembles coarse crumbs.
Gradually add the water, mixing until a soft and pliable dough forms. Knead lightly, wrap in plastic wrap, and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a medium bowl, combine the pumpkin purée, ground cinnamon, nutmeg, cloves, brown sugar, and raisins (if using). Mix thoroughly and set aside.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide the dough into small balls, about the size of a golf ball. Roll each ball into a thin circle, about 4-5 inches in diameter.
Place a heaping tablespoon of the pumpkin filling onto the center of each circle. Fold the dough over the filling to create a half-moon shape.
Crimp the edges with a fork to seal the empanadas tightly. This will also give them a decorative edge.
In a small bowl, whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 154.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2465 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
