Empanadas with Pumpkin Seed Salsa
- Total Time: 2 hours 20 minutes
- Yield: 12 empanadas 1x
Description
Mini empanadas filled with charred poblano peppers and cheese, served with a zesty pumpkin seed salsa, perfect for parties or gatherings.
Ingredients
- 1 1/2 cups (360 ml) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) masa harina
- 1/3 cup (80 ml) canola oil or vegetable oil, plus more for frying
- 2 tsp agave nectar
- Water, as needed
- 1 tsp salt
- 4 poblano peppers, charred, peeled, and chopped
- 1 cup (240 ml) shredded cheese (such as Monterey Jack or cheddar)
- 1/2 cup (120 ml) pumpkin seeds
- 1/4 cup (60 ml) cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
Empanada Dough
- In a large mixing bowl, whisk or sift together the flour, salt, baking powder and masa harina.
- Add the oil and agave nectar – mix together well. Gradually add water until it forms a solid ball of dough. Depending on the flour, you might have to add a bit more oil if the dough is cracking and seems too dry.
- Turn onto a lightly floured surface, knead for a minute or two until smooth.
- Wrap in plastic and place in fridge to rest.
Preparing the Peppers
- Turn the oven onto the broil setting.
- On a baking tray lined with foil, lay the poblanos and jalapeños in an even layer.
- Place the tray in the oven, about 4 inches from the broiler. Broil until the peppers have blackened on all sides – rotating every 15 minutes or so.
- Once fully charred, remove from the oven and use the foil to wrap the peppers until they have cooled enough to handle.
- For the poblanos – remove the stems and blackened skins and scrape the seeds away – if you rinse them under the tap, the seeds will come away easily.
- In a food processor, puree the poblanos along with the creme fraiche and a pinch of salt, until smooth. Taste and adjust seasoning. Reserve to the side.
- Remove only the stems from the jalapeños and mince them. Reserve on the side for the pumpkin seed salsa.
Pumpkin Seed Salsa
- Drain the soaked pumpkin seeds.
- In a large frying pan, sauté the minced garlic in the olive oil until fragrant, ~3 minutes.
- Add the pumpkin seeds to the oil and sauté for another 4-5 minutes.
- Season with salt and pepper.
- Transfer the pumpkin seeds and garlic to the bowl of a food processor.
- Add the cumin, chopped jalapenos and water. Puree until smooth, adding more water as necessary.
- Transfer the puree to a bowl and mix well to incorporate the chopped cilantro.
- Set aside.
Stuffing and Baking the Empanadas
- Preheat the oven to 425ºF
- Roll the rested empanada dough into a round that is roughly 1/8 inch thick.
- Use a round cookie or biscuit cutter to cut rounds that are 3-4 inches in diameter.
- Dollop a tsp or so of the poblano filling into the center of each round.
- Lightly dampen the edges of each pastry round with water, which will act as a glue.
- Fold the dough in half, over the filling and press the edges down to seal it.
- Use the tip of a fork to create ridges along the semi-circular edge, which also helps to ensure the empanada is sealed.
- On a baking tray lined with parchment, lay two rows of empanadas.
- Place the tray into the oven and bake for around 12-15 minutes, or until golden brown.
- Serve alongside the pumpkin seed salsa.
Notes
- To char the poblano peppers, you can use a gas stove, broiler, or grill.
- Letting the dough rest helps to relax the gluten, making it easier to roll out.
- These empanadas can be made ahead and reheated in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1
- Sodium: 210
- Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 5
Find it online: https://honestcooking.com/empanadas-pumpkin-seed-salsa-recipe/
If You Liked This Recipe, You’ll Love These
- Maple and Bacon Pumpkin Empanadas
- Summer Fresh Apricot Salsa
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Frequently Asked Questions
Why does the dough include masa harina alongside all-purpose flour?
The recipe combines ½ cup masa harina with 1½ cups all-purpose flour to give the empanada dough a subtle corn flavor and a slightly tender crumb that plain wheat dough alone does not provide. The oil and 2 tsp agave nectar round out the flavor, while water is added gradually until a solid ball forms.
Why does the dough need to rest in the refrigerator before rolling?
The notes explain that letting the dough rest relaxes the gluten, making it easier to roll out to about ? inch thick without it snapping back. Skipping the rest leads to dough that fights you and may tear when you fold it over the filling.
How do I properly char and peel the poblano peppers for the filling?
The instructions say to broil the poblanos about 4 inches from the broiler, rotating every 15 minutes, until fully blackened on all sides. Then wrap them in the foil to steam until cool enough to handle, remove stems and blackened skins, and rinse under the tap to remove the seeds easily. The notes add that you can also char them on a gas stove or grill. 
