In my village, which is Leciñena and throughout the region of Los Monegros when Christmas approaches, begins to smell "empanadicos" pumpkin or its variant giant empanadones " .
is a simple dessert with the thistle, is not lacking in monegrinas Christmas tables.
Today I give the recipe another day empanadicos and I will give that of the empanadones which is very similar if not equal and differ only in size and added anise.
Ingredients for the dough:
2 parts water (for example, a glass of 250 cc)
1 part olive oil 4 measures
flour a pinch of salt and other sugar
Ingredients for filling:
pastry Pumpkin (orange) cut to
omelette raisins, toasted hazelnuts, pine nuts, sugar and cinnamon.
Procedure for the dough:
Boil the water by the oil and pinches of salt and sugar. Pour boiling liquid over the flour sifted and mix with a wooden spoon. Let stand one hour.
last mealtime make balls of dough to roll once stretched with us is a circle about 25 inches in diameter, fill in part of the circle with slices of pumpkin, raisins, pine nuts and chopped hazelnuts, add sugar, cinnamon and a drizzle of oil. Closing the loop to form a crescent and close around it to prevent the filling. Brush with olive oil empanadico surface, sprinkle sugar, a little prick the surface with the tip of a knife and bake in preheated oven at 180/200 º C until cooked through and golden.
can be eaten cold, but they are best slightly warmed.
is also traditional filling of spinach with pine nuts, quince and even apple or strawberries.
