Mini Pumpkin Empanada Bites {She Made / Ella Hace}

I can't remember if it was Girlichef's idea or mine to make empanadas for She Made/Ella Hace this month, I just know that I was more than happy to oblige.  I'm always looking for an excuse to make empanadas, mostly because there are only two kinds of empanadas sold in my small town: Empanadas de Piña (pineapple) and Empanadas de Leche (vanilla custard).  That's it!  Well, sometimes you can also find strawberrry jam filled empanadas, with a crumbly cookie-like crust, which I love.  But for She Made/Ella Hace, there was really only one kind of empanada I wanted to make...Pumpkin Empanadas!

Pumpkin Empanadas have been my absolute all-time favorite empanadas since I was a little girl.  They were the only kind I chose at the Mexican panadería (bakery).  But as much as I enjoyed the Pumpkin Empanadas from the panadería, they were nothing compared to the ones my grandpa used to make.  The dough was buttery and tender.  And the filling was only slightly sweet, but bursting with flavor.  You could taste each of the spices as soon as the filling touched your tongue.

I really think my grandpa missed his calling.  He was an expert baker.  About once a month, Pappy would make three or four different kinds of empanadas.  My favorites were calabaza (pumpkin), manzana (apple), and ciruela pasa (prunes).  But like most Mexican cooks, he never wrote anything down, and never bothered to measure ingredients.  I wish I would have paid more attention to how Pappy made his dough, because to this day, I haven't been able to recreate it.  Thankfully, my go-to cream cheese empanada dough works perfectly with this recipe.

The important thing is that I've got the filling down perfectly.  As I was cooking the pumpkin filling for the empanadas, the aroma of the spices floated through the air, making my house smell like Christmas.  So warm and inviting.  Even Hubby and a couple of his customers commented about the intoxicating aroma in the shop.  If I closed my eyes for just a second, it felt like I was standing in my grandparents' little kitchen for Christmas or Thanksgiving.

Empanaditas de Calabaza
(Mini-Pumpkin Empanada Bites)

Ingredients: 
For the Pumpkin Filling:

• 2 cups homemade pumpkin puree (or canned)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1 tablespoon butter

For the dough:

• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 6 oz. cream cheese, room temperature
• 6 oz. butter, room temperature

Egg Wash:

• 1 egg, slightly beaten
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions: 
For the filling: In a medium saucepan, combine the pumpkin puree with the sugars and ground spices: cinnamon, nutmeg, cloves, and ginger.  Cook over low heat until the sugar has completely dissolved and the pumpkin puree is heated through.  Remove from heat and stir in the butter; set aside and let cool to room temperature.

Prepare the dough, combine the flour and salt.  With the help of a potato masher, add in the cream cheese and butter to the flour, until no trace of flour is visible.  Press the dough together to form a ball.  Wrap in plastic and refrigerate for about 30 minutes.

Divide the dough in half.  Return one half of the dough to the refrigerator, while you work with the other half.  Roll out the dough on a lightly floured surface, or between two sheets of plastic wrap, to about 1/8-inch thickness.  Cut out circles with a 3-inch round cookie cutter or empanada mold.

To make the empanadas, spoon about a teaspoonful of pumpkin puree into the center of each circle of dough.  Using the tip of your finger, lightly moisten the outer edge of the dough with water.  Gently fold the dough circle in half, pressing the edges together with the tines of a fork to seal in the filling.  Pierce the center of each empanada with a fork.  (This allows for the steam to escape.)  Place on a lightly greased baking sheet.  Continue with the remaining dough.  Refrigerate the uncooked empanadas for about 30 minutes before baking.

Preheat oven to 350F.  In a small bowl, combine the 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon.  Brush the uncooked empanadas with the slightly beaten egg, then sprinkle a little of the cinnamon-sugar mixture on top.  Bake at 350F for about 15 minutes or until light golden brown.  Remove the empanadas from oven and let cool for about one minute before transferring to a wire rack to cool completely.  Serve with coffee or Mexican Hot Chocolate.  Enjoy!!!

Recipe yields about 24 to 30 Mini Pumpkin Empanadas.

Now head on over to Girlichef's blog!  She's made TWO different kinds of empanadas: Apple w/ Almond Paste AND Pumpkin with Piloncillo & Cinnamon.

What's your favorite kind of empanada?

26 October 2012

Mini Pumpkin Empanada Bites {She Made / Ella Hace}

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Rosca de Reyes

Tonight, my kiddies are expecting visitors.  Royal visitors.  Royal, gift bearing visitors from far away.  The Orient, to be exact.

Los Reyes Magos: Melchor, Gaspar & Baltazar
My son Jack (in the red robe) with his two friends

Tomorrow (January 6th), is El Dia de los Reyes Magos (3 Kings Day).  In some parts of Mexico, El Dia de Reyes is an even bigger gift-giving holiday than Christmas.  And like Christmas, the celebration starts the night before.  The entire family gathers together at my suegra's house for Mexican Hot Chocolate and Rosca de Reyes.  (For more about how my family celebrates this holiday read Three Kings & a Full House and watch the fun family video.) 

Rosca de Reyes (King Cake/Bread) is a traditional pastry served just for this holiday.  It's an orange-flavored, wreath shaped loaf, decorated with dried and candied fruits to resemble a king's crown.  Tucked away inside each Rosca de Reyes, is a plastic or porcelain figure of El Niño Dios (the Christ child).  The hidden figurine is symbolic of when the Baby Jesus was hidden from Herod's decree to kill all male babies.

The real fun is watching to see who will find the Niño Dios hidden in their slice of Rosca.  A Rosca de Reyes can have anywhere from 1 to 5 figurines.  Most have about 3.  We order ours with extra monitos (dolls/figurines).

Whoever finds El Niño Dios in their slice of Rosca has to provide the tamales for the celebration on El Dia de la Candelaria on February 2nd.  It's also believed that whoever finds El Niño Dios will be blessed all year long.

Not bad for my first Rosca de Reyes! 

Rosca de Reyes
(Dough recipe adapted from King Arthur Flour)

Sponge:

• 3/4 cup warm water
• 2 teaspoons sugar
• 1 tablespoon instant or quick active dry yeast
• 1/2 cup all-purpose flour

Dough:

• All of the sponge
• 3/4 cup Mexican crema or plain yogurt
• 1/2 cup unsalted butter, softened
• 2 large eggs, beaten
• 1/2 cup sugar
• 2 teaspoons salt
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 tablespoon grated orange zest
• 5 cups all-purpose flour

Sugar Topping:

• 1 cup sugar
• 1 cup flour
• 1/2 cup butter, softened
• 1 teaspoon vanilla

Garnish:

• Candied Citrus Peel
• Dried Fruits
• Pecans
• 1 to 3 Plastic Niño Dios figurines

Directions:
In a large mixing bowl, combine the sponge ingredients (water, sugar, yeast and flour) and mix well.  Cover and let set for about 10 minutes or until the yeast has bubbled.



Add the dough ingredients to the sponge.  Mix by hand, just until the dough forms a ball.  Turn dough onto lightly floured surface and knead for about 5 minutes or until the dough is smooth and elastic.  Place the dough in a lightly greased bowl and turn dough greased side up.  Cover and let rise for 60 to 90 minutes or until the dough has doubled in size. 



Divide the dough in two.  Shape one half of the dough in to a circle.  Cut a slash into the center of the circle.  Carefully stretch and shape the dough into a oval and place in a lightly greased 11 x 15-inch baking sheet.  Cover and let rise another 30 to 60 minutes.  (The only thing I recommend is not stretching it so far that it touches the edges of the pan, because the dough is still going to expand.)



Tuck the Niño Dios figurines into the Rosca, making sure to cover completely.  Preheat oven to 375°F.



Prepare the Sugar Topping by combining the powdered sugar, flour, butter and vanilla until it forms a dough.  Divide the sugar topping into 6 to 8 pieces, depending on the size of your Rosca.



Decorate the Rosca with Sugar Topping, Candied Citrus Peel and/or Dried Fruits and pecans.  (Note:  Learn from my mistake.  Just place the sugar topping on top of the Rosca, because it will melt down the sides in the oven.  I didn't do that and had to scrape burnt sugar topping off the baking sheet.) 



Bake the Rosca at 375°F for 20 to 25 minutes or until light golden brown.  Serve with Mexican Hot Chocolate or Atole.  Enjoy!!!  (I only used half of the dough, but I'd recommend using all of it for a bigger Rosca.)



Remember: whoever finds the Niño Dios in their slice of Rosca, has to provide the tamales for the El Dia de la Candelaria (February 2nd.)  Looks like I'll be making tamales very soon!

 

05 January 2012

Rosca de Reyes

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She Made/Ella Hace: Pan de Muerto

This month for She Made/Ella Hace, with my good friend Girlichef, there was really only one recipe we wanted to make this month...Pan de Muerto, a sweet, orange-flavored Mexican pastry made especially for Dia de Muertos (Day of the Dead).

Dia de Muertos is celebrated on November 2nd, but it's a 2-day celebration to honor our deceased friends and family members.  The celebration starts on November 1st with El Dia de Todos los Santos (All Saints Day), dedicated to the memory of los angelitos (the little angels) who are no longer with us.

All throughout Mexico, beautiful altares (altars) are assembled and decorated with candles, flores de Cempazuchitl (marigolds), trinkets that belonged to the deceased and ofrendas (offerings) of the deceased's favorite foods and/or beverages, including Pan de Muerto.

My little altar for my abuelito is a simple one with just the Pan de Muerto and Chocolatito as ofrendas..  But I know that Pappy would be very pleased as these were two of his favorites.  My kiddies chose this picture of my grandpa with all of us for Pappy's altar, because they wish he was here with us to enjoy this delicious bread.  And so do I.

Te extraño, Papito! 

Pan de Muerto
(Brioche recipe adapted from Artisan Bread in 5 Minutes a Day)

Ingredients:

• 1/2 cup water
• 3/4 cup butter
• 1 packet instant yeast
• 1 teaspoon salt
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 4 eggs
• 1/4 cup honey
• 1/2 cup sugar
• 1 teaspoon orange extract
• 3-1/2 cups flour

Topping:

• 1 egg, slightly beaten
• Brown sugar 

Directions: 
Heat the water and butter in a small saucepan over medium heat until the butter has melted.  In a large mixing bowl, combine the yeast, salt and orange zest.  Pour in the water and butter.  Stir with a wire whisk until the yeast has dissolved completely.  Whisk in the orange juice, eggs, honey, sugar and orange extract.  Add the flour and mix with a wooden spoon until all of the flour has been incorporated.  Cover loosely with a kitchen towel or plastic wrap and let stand for about 2 hours or until double in size.  (No kneading neccesary!)

Refrigerate the dough and let chill for about an hour.  (This will help the dough "firm up", making it easier to work with.  Do not attempt to work with the dough without chilling it first.)

Preheat oven to 350F.  Generously grease a baking sheet with butter.

Sprinkle the top of the dough with flour and remove about 1/3 of the dough to reserve for the "bones".  Shape the remaining dough into a circle, sprinkling with extra flour if the dough gets too sticky.   Place on a lightly greased baking sheet.  Divide the reserved dough into 7 equal pieces.  Shape 6 of the pieces of dough into a 4-inch rope.   Arrange on top of the dough.  Shape the last piece of dough into a ball and place on top of the "bones".

Brush the loaf (or loaves) with the beaten egg; sprinkle brown sugar all over loaf.  Bake at 350F until golden brown.

Enjoy with a steaming mug of Mexican Hot Chocolate.  (*Yields 1 large loaf or 2 medium loaves or 8 mini-loaves.  My kiddies loved the mini-loaves!) 

Be sure to check out Girlichef's gorgeous, sesame seed studded Pan de Muerto.

 
*Sorry for the poor quality of photographs.  I am once again without camera and was forced to use my son's Nintendo DSi. :P 

02 November 2011

She Made/Ella Hace: Pan de Muerto

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Sopapillas

I have a confession to make...

Before The Homesick Texan Cookbook Spotlight & Cook-off, I had heard of Sopapillas, but I had no idea what they were.

I wasn't sure if Sopapillas referred to some kind of Sopa (soup) like Sopa de Fideo.  Or if it was more like a Papilla, a fruit/veggie puree or baby food.

Turns out I was wrong on both counts.

Thanks to this Cook-off and a post by my friend, Girlichef, I learned that Sopapillas are actually fried pieces of Heaven dough.  Very much like donas (doughnuts) or biegnets.  But Sopapillas have the added bonus of being dipped in honey to eat.  (Sigh!) 

Absolutely heavenly!

Perfect for dessert, a late-night snack or Sunday breakfast!   

Sopapillas
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

• 1 envelope instant or quick active dry yeast
• 1-1/2 cups warm water
• 4 cups flour (plus extra for kneading)
• 1 tablespoon granulated sugar
• 1 tablespoon Kosher salt (I have no idea if mine is Kosher!)  
• 1 tablespoon unsalted butter, melted
• 2 cups vegetable oil (for frying) 
• 1 cup sugar
• 2 tablespoons ground cinnamon
• Honey (for dipping)

Directions:
In a large bowl, combine the yeast and water.  Let set for about 5 minutes until yeast dissolves and starts to look creamy.

Combine the flour, 1 tablespoon of sugar and salt in a medium bowl.  Add the flour to the yeast mixture along with the melted butter.  Mix until well combined. 

Turn dough out onto a generously floured surface.  Knead the dough until its smooth and elastic. 

Place the dough inside a greased bowl.  Turn greased side up and cover.  Let the dough proof (rise) for 1 hour or until double in size.

Punch down dough and turn out onto a lightly floured surface. Roll or pat the dough into a 12 x 9-inch rectangle.

Cut the dough into 12 equal squares.  Cut each square in half diagonally.  (You should have 24 triangles.)

Heat the 2 cups of vegetable oil in a deep skillet over medium-high heat.  Carefully drop 3 to 4 triangles of dough at a time into the hot oil and let fry for 45 seconds to 1 minute per side or until golden brown.  Remove the sopapillas to a heatproof plate lined with paper towels to drain any excess oil.

In a medium bowl, combine the 1 cup of sugar with the ground cinnamon.  Dip the warm sopapillas in the cinnamon-sugar mixture, making sure both sides are evenly coated. 

Serve with honey for dipping and/or a steaming mug of Mexican Hot Chocolate.  Enjoy!!!  

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

10 September 2011

Sopapillas

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She Made/Ella Hace {Conchas}

I have partnered up with my friend Girlichef  to bring you a new series called She Made/Ella Hace.  We're both American girls, married to gorgeous Mexican men.  See?  We already have a lot in common.  And we both love Mexican food.  The only difference is that Girlichef lives in the U.S. and I live in Mexico.  We don't always have the same ingredients available and we often times have different ways of preparing the same dish.  Once a month, we will choose a dish or ingredient to see just how different or similar our cooking styles really are.

For our first installment we chose Conchas, a classic Mexican pastry.  Growing up, I would only choose Conchas when we visited the local panaderia (bakery).  The Conchas always looked so pretty, I had a hard time choosing between the chocolate, vanilla and strawberry topped pastries.  All are delicious, but I've always had a weakness for the Chocolate.

One of the very first recipes I shared on this blog was my recipe for Conchas.  That was 2 years ago and well, times have changed.  The recipe is still pretty much the same, but I have made a few changes in my technique.  So I thought today would be the perfect time to share my New & Improved Concha Recipe with lots of step-by-step photos.

And be sure to visit Girlichef's blog to see her Conchas!!! 


Conchas

Ingredients:

Sponge

• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1 packet instant or quick active dry yeast
• 1/2 cup very warm water

Dough

• 1/4 cup milk
• 1/3 cup butter
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups flour

Topping

• 1 cup powdered sugar
• 1 cup all purpose flour
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 tablespoon cocoa powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon strawberry milk powder 

Directions:
In a large bowl combine all of the sponge ingredients, except the water.

Stir in the very warm tap water.  If you're like me and don't have running hot water, just heat the water on the stove for a couple of seconds.

Cover the sponge with plastic wrap and let set for 10 to 15 minutes or until full of tiny little air bubbles.

While the sponge is proofing, heat the milk and butter in a small saucepan over medium heat just until the butter begins to melt.  DON'T let the milk come to a boil.  Remove from heat.  Don't worry about the butter.  The residual heat from the milk will continue to melt it.

Remove the plastic wrap and whisk in the milk and melted butter mixture, along with the egg, salt and ground cinnamon.

Stir in 2-2/3 cups of the flour until well combined.

Roll dough out onto a lightly floured surface and knead for about 5 minutes or until dough is smooth and elastic.  (If the dough gets too sticky, add 1 tablespoon of flour at a time until it's no longer sticky.)

Return dough to the mixing bowl.  Cover and let set for 60 to 90 minutes or until dough has almost doubled in size.

While dough is proofing, prepare the Concha Topping by combining the flour and powdered sugar in a medium bowl.

With a pastry blender or your handy dandy potato masher, cut in the butter until well combined.

Stir in the vanilla.

Continue to mix by hand until the sugar topping forms a ball.  Divide in three equal pieces and place each piece in a small bowl.  Stir in the cocoa powder and ground cinnamon into one of the doughs of sugar topping, mixing until well combined.  (Mixture might be sticky.  Do not add more flour.)

  

Stir the strawberry milk powder into one of the other doughs of sugar topping.  You could just use red or pink food coloring, but my kiddies love the added strawberry flavor.  And I have to admit, adding the strawberry milk powder reminds me of the delicious Conchas I used to eat at my Aunt Teddy's panaderia.

Leave one sugar topping ball of dough plain.  Refrigerate until ready to use.  (Refrigerating the dough will make it much easier to work with.)

Place the risen dough on the counter.  Look how soft and puffy that dough is!!!

Divide the dough in half.

Divide each half into 6 large or 12 small balls of dough.  Place seam side down on a lightly greased baking sheet.  Cover and let set another 20 minutes.  Preheat oven to 350F.

Meanwhile, divide each ball of sugar topping into 2 or 4 equal pieces, depending on whether you divided each half of the Concha dough into 6 or 12 pieces. 

Flatten each piece of sugar topping with your hands or between 2 pieces of plastic wrap until about the size of your Conchas.  

Lay each piece of sugar topping a top a ball of Concha dough; flatten slightly with your hands.   With the tip of your knife, score the sugar topping into decorative shapes.  Bake at 350F for 15 to 20 minutes or until the Conchas turn a light golden brown. 

Enjoy!!!

10 August 2011

She Made/Ella Hace {Conchas}

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