Unimpressed and even disgusted by last year's attempt, I decided to try another recipe for the empanadas today. Last year I chose my recipe based on the anise seeds that are found in the bready part of this pan dulce. I could only find one recipe that used anise, and I didn't look carefully at what else formed the dough to my deep regret. In my mind, there is no food more disgusting than pie crust. Flaky, dry and mostly flavorless, it is a revolting packaging in which to place sweet desserts. The anise flavored recipe was nothing more than pie dough with pumpkin filling. Yuck.
Today's recipe turned out better. I looked for a dough which included yeast, hoping that I would avoid the pie dough recipes and find one for the soft, slightly sweet bread surrounding the creamy pumpkin. With a little tweaking from the original recipe I ended up with creamy pumpkin filling in...a glorified pie crust.
Everyone was satisfied except me, so next year I will be searching out Yucca flour before I try again.
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Failure #2 Empanadas de Calabasas
(in case desperation makes me try this again)
Filling Stir together 1 can of pumpkin, 1/2 C sugar, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp gr. ginger, and 1/8 tsp cloves.
Dough Stir together 2/3 C water, 1/4 C sugar, 1 tsp salt, 2 pkg dry yeast, 1/8 tsp baking powder, 2 generous pinches cinnamon, and 2 tsp anise seeds. Blend in 1 1/2 C flour. Stir in 3/4 C veg shortening and 1/8 C brandy. Stir in remaining flour and let dough rest.
Preheat oven to 350. Divide dough into 16 balls and roll into circles about 4" in diameter. Put filling on one half and fold over, sealing with a fork. Bake 15-20 min, or until golden brown. Watch them carefully since they burn quickly.
