5

Q&A: I would like to make some different kinds of empanadas mild and spicy..I need recipes?

pumpkin recipe
by hlkljgk

Question by DB: I would like to make some different kinds of empanadas mild and spicy..I need recipes?
Also I would like some recipes for dipping sauce to serve with the empanadas

Best answer:

Answer by Dharma
all you have to do is add hot pepper dry mix.

if you add some tomatoe sauce inside you do not need to dip!!!

Add your own answer in the comments!



Similar pumpkin recipes:

You might also like:

  1. How-To Make Empanadas con Pico de Gallo
  2. November 1, 2010 – Spicy Seeds
  3. Q&A: What can I substitute for evaporated milk in a Mac & Cheese recipe? Or pumpkin pies?
  4. Chicken Enchiladas…Healthy Recipes
  5. Spicy Pumpkin Soup

5 thoughts on “Q&A: I would like to make some different kinds of empanadas mild and spicy..I need recipes?

  1. What kind of empanadas?
    To spice up mexican food filled empanadas just take some chile de arbol,a little lime,and a can of diced tomatoes that already has green chiles or add some yourself put in blender then boil add water if to pastey.mix the sauce with chicken or pork save bal.for dipping.
    I personally don’t use salt.

    Food filled or dessert many hispanic cultures have different kinds.

  2. Pumpkin Empanadas are my favorite.

    Makes 12

    1 package ready-made pie crusts (such as Pillsbury)

    1 cup canned pure pumpkin
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    Dash nutmeg

    1 egg, beaten
    2 tablespoons granulated sugar

    Preheat oven to 425 degrees. Unroll pie crusts. Using a four-inch round cookie cutter, cut 6 rounds out of each pie crust, for a total of 12.

    Mix pumpkin and spices together. Divide the pumpkin mixture evenly between the dough circles, leaving 1/2-inch border all around. Brush egg over the borders and fold the dough over to make a half-moon shape. Seal the empanadas by pressing the edges with the tines of a fork. Place the empanadas on a cooking sheet coated with cooking spray. Brush the remaining egg over each and sprinkle with sugar. Pierce the tops of each empanada three times with a fork.

    Bake the empanadas until the tops are golden and the edges are lightly browned, about 20 to 25 minutes. Serve warm.

  3. u can make a mixture w/spinach, cream and cheese and fill the empanada with that.
    -goat cheese and dried tomatoes
    -chicken a la queen
    -tuna with mayonaise and a bit of chipotle
    -corn and cheese
    -meat

Leave a Reply

Your email address will not be published. Required fields are marked *