Today I join the Creative Sunday initiative. A pleasure to share once again with you. This time I bring you a recipe that I came up with for breakfast this sunny morning, and I wanted to vary my Sunday breakfast. Rummaging through my fridge I found a piece of pumpkin and I said to myself that I had to take advantage of it. Immediately came to my mind empanada, I did not wait any longer and I got down to work, the result were some empanadas in pumpkin dough full of flavors, colors and nutrients.
Without further ado, here are the ingredients and the step-by-step:
For the crepe batter:
-100 grams of pumpkin
-1 cup yellow corn flour
-Salt to taste
-1 tablespoon of sugar
-1 cup water
-1 tablespoon of chia seeds
-3 tablespoons oil
For the filling:
- Mozzarella cheese
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
- We begin our preparation by washing, removing the seeds and grating the pumpkin or squash through the coarse part of the grater.
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- Llevamos a un envase la auyama rallada, seguidamente agregamos la harina de trigo, sal, azúcar mezclamos con la ayuda de una cuchara.
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- Now add the water and knead until a smooth and manageable dough is obtained.
- Add the chia seeds and continue kneading.
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- Then we are going to use a plastic, to extend our dough. We make a ball and flatten it with the help of our hands.
- Grate the mozzarella cheese and add two tablespoons to each portion, close our half-moon pie.
- When all the dough is finished and all the empanadas are ready, put the pan on the fire and add the oil. When it is hot, put the empanadas to fry, let them brown on both sides.
- Remove from the pan and serve our pumpkin empanadas filled with cheese and mozzarella.
- We enjoyed our delicious empanadas in auyama dough on Sunday.
- A thousand blessings.
