|This one is baked.|
My daughter liked the dipping sauce but she preferred soy sauce over it. Me and my husband went crazy for the cilantro dipping sauce. I used this recipe here for the sauce.
|This one is fried.|
2 tablespoons milk
2 ¼ cups sifted flour
1 ½ tsp. salt
½ cup cold butter – sliced
1 tablespoons cider or white vinegar
1/3 cup ice cold water
2/3 cup Asiago cheese
2 tablespoons fresh chopped parsley
1 teaspoon cumin
1 15 ounce package ricotta cheese
1 quart (4 cups) pumpkin, chopped and roasted*
salt and pepper
egg wash for brushing on empanadas if you plan to bake them.
1 tablespoon water
Make dough: With a fork stir together egg and milk. Set aside. In a large bowl or in a food processor, mix flour and salt. Add pieces of butter to the flour mixture. Process or mix until flour has become clumpy or mealy. Add in wet ingredients all at once. Gently stir just until combined. Gather up the dough pressing it so it is cohesive. Wrap in plastic wrap and chill for at least an hour.
In the mean time you can make the filling.
For filling: Roast the pumpkin until golden and tender. Not crunchy. You can puree some or all. I did half and half. I wanted some texture in there. Mix the pumpkin, parsley, cumin, ricotta and salt and pepper. Stir to combine. Finally, add the asiago.
Make the empanadas: Take a ping-pong ball sized amount (like, a 1/4 of a cup) and roll it out to about a 1/4 inch thickness. Place filling in the center and fold the dough over it onto the other side. Be careful not to get the filling near the edges or it will not seal properly. Crimp the edges. Place on greased sheet, brush on egg wash and bake in a preheated 350F oven. Or fry in about a 1/2 inch of oil. Make sure your oil is good and hot before you lay the empanadas in there. If your oil is nice and hot it will not absorb as much oil. Cook until golden.