Empanadas De Flor De Calabaza Recipe

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar (if using) until evenly combined.

Cut in fats

Add chilled, cubed butter (3/4 cup) and cold shortening or lard (1/4 cup) to the flour. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water and rest

Drizzle 6 tablespoons ice water over the mixture, tossing gently with a fork until the dough just comes together. You may not need all the water; add 1 tablespoon at a time. Form the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Prepare squash blossoms

Gently open each squash blossom and remove pistils and any insects. Rinse quickly under cold water and pat dry with paper towels. Chop blossoms roughly so they are easier to handle; you should have about 2 cups loosely packed.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1/4 cup finely chopped white onion and sauté until translucent, about 3 minutes. Add 1 teaspoon minced garlic and 1/2 teaspoon finely chopped jalapeño or serrano and sauté 30–45 seconds until fragrant.

Cook blossoms and season

Add the chopped squash blossoms to the skillet and cook, stirring, until wilted and any released liquid evaporates, about 3–4 minutes. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 2 tablespoons chopped fresh epazote and 1 tablespoon fresh lime juice. Let cool slightly.

Combine with cheese

In a bowl, mix the cooled squash blossom mixture with 2 cups shredded Oaxaca cheese until evenly distributed. Taste and adjust seasoning if needed (more salt or lime). The filling should be moist but not watery; squeeze out any excess liquid if necessary.

Prepare egg wash and workspace

Beat 1 large egg with 1 teaspoon cold water in a small bowl to make an egg wash. Lightly flour your work surface and rolling pin with 2 tablespoons flour. Line a baking sheet with parchment or wax paper to hold formed empanadas.

Roll and cut dough

Remove chilled dough from refrigerator and divide into 12 equal pieces (about 2 ounces each). Roll each piece into a ball and then flatten with your palm. Roll each ball into a 5–6 inch round, about 1/8 inch thick. Keep unused dough covered to prevent drying.

Fill and seal

Place about 2 tablespoons of the squash blossom and cheese filling in the center of each dough round. Brush the edges lightly with egg wash, fold the dough over to form a half-moon, and press the edges to seal. Crimp the edges with a fork or fold/pleat decoratively to ensure a tight seal.

Rest before frying

Place formed empanadas on the prepared baking sheet and chill in the refrigerator for 10–15 minutes; this firms the dough and helps prevent leaking during frying.

Fry empanadas

Heat about 1/2 inch of neutral oil in a large skillet over medium heat (or heat 1 cup oil to 350°F / 175°C for shallow frying). When oil is hot, add empanadas in batches without crowding. Fry 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Alternative: bake

To bake instead, preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake 15–18 minutes until golden and puffed.

Serve

Serve warm with optional Mexican crema, salsa verde, or lime wedges. Empanadas are best eaten the day they are made.