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Delicious Empanada Recipes from Muy Bueno Cookbook!

by Catherine Gonzales

 

What better way to kickstart the fall season than with two delicious empanada recipes!

From the blog Muy Bueno Cookbook, Yvette Marquez Sharpnack, Evangelina Sosa, and Veronica Gonzalez Smith offer delicious Mexican inspired flavor recipes. 

Their book has been out for a few years but still offers some great holiday recipes, check it out, Muy Bueno: Three-Generations of Authentic Mexican Flavor, offers Mexican recipes from the hearts of three generations. Muy Bueno takes readers through a journey of old-world northern Mexican cuisine, traditional south of the border home-style dishes, Latin fusion recipes, and treasured stories.

Be sure to grab a copy of the book, and check out the Muy Bueno Cookbook blog for more delicious recipes!  

Recipes: 

 

  PUMPKIN EMPANADAS

Photo by: Jeanine Thurston

Ingredients

3 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup shortening

2 eggs

½ cup milk

2 tablespoons sugar

 

 

Directions

Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.

Preheat the oven to 350 degrees. You can fill your empanadas with any preserves made ahead of time.

Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.

Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15-20 minutes on medium rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes.

 

FIG EMPANADAS (12-14 Empanadas)

Photo by: Jeanine Thurston

 

 

 

 

 

 

 

Ingredients

15-20 figs

2 tablespoons honey

lemon zest from half a lemon

3 cups flour

2 tablespoons sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup shortening

2 eggs

1/2cup milk


Directions

Wedge figs and add honey and lemon zest and set aside.

Make pastry by combining all dry ingredients and then cut in shortening and add egg and milk.

Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.

Place empanadas on a greased cookie sheet and brush with egg whites.

Bake at 375 degrees for 15-20 minutes until golden brown.

 

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