Pumpkin Curry Empanadas | The Food Party! | Laura Stec | Almanac Online |

Local Blogs

The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

View all posts from Laura Stec

Pumpkin Curry Empanadas

Uploaded: Sep 30, 2016

We haven’t done a recipe in awhile and it’s time. I'm hungry! If you are looking for something special, this recipe takes effort and has a few steps, but for Food Partiers! who like to cook, it’s a yummy addition for all the seasonal. Pre-make and freeze raw, then bake the day of the party.

I made this a few years ago at CUESA’s free Saturday cooking demonstrations. We’ll be back teaching Saturday, October 22, 10:30 AM – 11:30 AM. Please join us, or remember the Ferry Building Farmers Market for a fun place to take out of town guests, or to shop for unique, dare I say (holiday…shhhh) gifts.

Pumpkin Curry Empanadas
- Makes 20

2 tablespoons olive oil, divided
1 pumpkin or kabocha squash
1 small onion, diced small
1/2 teaspoon each ground ginger, cloves, cinnamon
1 teaspoon each ground cumin and turmeric
1/4 cup currants, softened in hot water

Easiest Pie Dough or 3 sheets frozen store-bought pie dough
1 egg, beaten
Cilantro Dipping Sauce

Preheat oven to 375°.

Get out your cleaver and have some fun!



Peel off skin and cube pumpkin till you have about 4 cups.



Put pumpkin in a bowl and mix with 1 tablespoon oil and dash of salt. Mix with your hands, coating all sides. Place on sheet pan and roast, uncovered, till tender, approximately 30 minutes.



Meanwhile, heat remaining 1 tbsp. oil in a large saute pan. Add onion, cook until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 1 minute.



Transfer onion to a medium mixing bowl. Drain currants and add. Add pumpkin and mix, mashing with a pastry cutter to create a slightly chunky mixture.

Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, re-rolling scraps.



Whisk 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin into center of each round, fold, and seal edges with tines of a fork. Brush the outside with egg wash.




Line a baking sheet with parchment or a silpat (permanent parchment). Arrange empanadas on sheets, spaced slightly apart. Bake until golden brown, 15 to 20 minutes. Serve with Cilantro Chutney.

Easy Pie Dough
3 cups all purpose white flour (For gluten free option: substitute Cup 4 Cup)
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup cold, cubed unsalted butter

Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 2/3’rds cup very cold water over crumbs and pulse just until moistened.

Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.

Divide dough in half, form each into a disk, wrap in plastic wrap, and chill one hour

Cilantro Dipping Sauce
3-4 cloves garlic
1 one-inch piece of ginger
½ cup fresh mint, leaves and stems removed
1 bunch fresh cilantro, leaves and stems removed
1-2 serrano peppers, seeds and vein removed
½ teaspoon sugar
½ teaspoon palm sugar or brown sugar
Juice of 2 limes
1 tablespoon water
1 tablespoon olive oil
Salt

Add ingredients to food processor and pulse to combine. Adjust seasonings to taste.




- Revised from an ol’ Sunset recipe.

- Photos by Christine Krieg Photography


Comments

 +   1 person likes this
Posted by sounds delicious, a resident of Midtown,
on Sep 30, 2016 at 11:48 pm

I can't wait to try this. Thanks so much for sharing.


 +   5 people like this
Posted by GSW food for thought, a resident of Laurel School,
on Oct 2, 2016 at 1:49 pm

Great recipe. And so thoughtful to name them after our MVP as the NBA season starts!

DubNation approves.


 +  Like this comment
Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Oct 2, 2016 at 5:37 pm

I had to think about that comment for a moment GSW, but of course!


 +   1 person likes this
Posted by Alison W -another oldster, a resident of Ventura,
on Oct 3, 2016 at 11:21 am

oh this is perfect, thanks Laura, and GSW I love the "Curry" reference, it took me a moment too:)


 +  Like this comment
Posted by sarapopo, a resident of Woodside: Woodside Glens,
on Oct 3, 2016 at 12:14 pm

Thanks Laura! I look forward to making this with my kids - maybe using wonton wrappers to keep the effort down.



Don't miss out on the discussion!
Sign up to be notified of new comments on this topic.

Email:

Follow this blogger (Receive an email when blogger makes a new post)

SUBMIT

Post a comment

Posting an item on Town Square is simple and requires no registration. Just complete this form and hit "submit" and your topic will appear online. Please be respectful and truthful in your postings so Town Square will continue to be a thoughtful gathering place for sharing community information and opinion. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.

We prefer that you use your real name, but you may use any "member" name you wish.

Name: *

Select your neighborhood or school community: * Not sure?

Comment: *

Verification code: *
Enter the verification code exactly as shown, using capital and lowercase letters, in the multi-colored box.

*Required Fields

Do You Have Sex Only on Vacation?
By Chandrama Anderson | 3 comments | 3,563 views

St Paddy’s Soup
By Laura Stec | 3 comments | 2,347 views

DoorDash robots to deliver food in Redwood City
By Elena Kadvany | 0 comments | 1,405 views

 

2017 guide to summer camps

Looking for something for the kids to do this summer, learn something new and have fun? The 2017 Summer Camp Guide features local camps for all ages and interests.

Find Camps Here