Empanadas De Calabaza Recipe

Warm milk mixture

Combine 3 cups whole milk, 1/2 cup heavy cream and 1/2 tsp kosher salt in a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture reaches a gentle simmer and tiny bubbles form at the edge (about 180°F/82°C). Do not boil.

Acid and curd formation

Remove from heat and stir in 2 tablespoons white vinegar or lemon juice. Let sit undisturbed for 5–10 minutes while curds form and the whey separates (clear, slightly yellow liquid).

Strain and chill

Line a fine-mesh sieve with cheesecloth and set over a bowl. Ladle the curds into the sieve and let drain 20–30 minutes for a creamy ricotta; drain longer for firmer curd. Transfer ricotta to a bowl, stir in 1 tsp salt, taste and adjust. Reserve 1 cup for the filling and chill the remainder or use for another purpose.

Preheat and prepare squash

Preheat oven to 425°F (220°C). Toss 1.5 lbs cubed squash with 1 tablespoon olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/4 tsp ground cinnamon on a rimmed baking sheet in a single layer.

Roast

Roast until tender and caramelized at the edges, 25–30 minutes, flipping once halfway through. Remove and let cool slightly.

Mash and season

Transfer roasted squash to a bowl and mash with a fork or potato masher until mostly smooth but with some texture. Stir in 1 cup house-made ricotta, 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon chopped fresh thyme, and 1 teaspoon brown sugar (if using). Taste and adjust seasoning with salt and pepper. The filling should be thick and slightly tangy; if too wet, drain off any excess moisture or add a tablespoon more ricotta.

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar.

Cut in butter

Add 10 tbsp cold cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cold liquid

In a measuring cup combine 1 cup cold water and 1 tablespoon white vinegar (or lemon juice). Drizzle into the flour mixture a little at a time, tossing gently with a fork until the dough just comes together. If dough seems dry add up to 2 more tablespoons cold water. Do not overwork.

Form and chill

Turn dough onto a lightly floured surface and gently knead 4–6 times to bring it together. Flatten into a disk, wrap tightly in plastic, and chill in the refrigerator at least 30 minutes (up to 2 days).

Prepare work station

When ready to assemble, set a rimmed sheet or plate for finished empanadas, line with parchment. Pour 4 cups neutral frying oil into a heavy-bottomed skillet or pot and begin heating to 350°F (175°C) if frying immediately (use a thermometer). Beat 1 egg with 1 tsp cold water to make an egg wash. Lightly dust work surface with 1/4 cup flour.

Roll and cut dough

Remove dough from fridge and let sit 5 minutes to soften slightly. Roll out on a lightly floured surface to about 1/8-inch thickness. Using a 4½–5 inch round cutter (or a bowl), cut circles. Re-roll scraps once as needed.

Fill and seal

Place about 2 tablespoons of the squash-ricotta filling in the center of each dough circle (do not overfill). Brush the edges with egg wash, fold dough over to form a half-moon, and gently press edges to seal. Crimp the edges with a fork or fold a decorative repulgue edge to ensure a tight seal. Place finished empanadas on the prepared sheet.

Heat oil and fry

Heat oil to 350°F (175°C). Fry empanadas in batches of 3–4 (do not overcrowd) for 2.5–4 minutes per side, turning once, until golden brown and crisp. Monitor temperature and adjust heat to maintain 325–350°F. Use a slotted spoon or spider to transfer empanadas to a wire rack set over a sheet tray to drain and stay crisp.

Alternative: bake

If you prefer baking, preheat oven to 400°F (200°C), brush empanadas with egg wash, and bake on a parchment-lined sheet 18–22 minutes until golden.

Serve

While still warm, sprinkle with a little flaky salt, garnish with chopped parsley and serve with lemon wedges alongside for brightening. Empanadas are best served the day made but will keep refrigerated in an airtight container up to 2 days; reheat in a 375°F (190°C) oven until crisp.