Given how much we love eating, this blog seriously needs more food posts.
I made off with a bunch of lovely decorative Halloween pumpkins from work this week.
Pumpkin Pepperoni Empanadas
The big pumpkin (peeled, gutted, chopped), onion, zucchini, pepperoni, cheddar, salt, pepper, Hungarian paprika. Just cook it all in a skillet. I don’t measure anything.
- 2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c shortening
- 1/2 c cold water
Normal pastry technique – keep everything cold, cut the shortening in with a pastry cutter or knives, and try not to touch it too much. Roll out into 8 circles. Spoon filling onto half of each circle, fold the dough over, and seal with water. Bake for 20-25 minutes at 400. It should come out looking something like this:
Stuffed Mini Pumpkins
Filling: Bread crumbs, broccoli, sausage, sweet potato, salt, pepper, sage, thyme. Cook it all in a skillet.
Gut the pumpkins, brush with oil, and roast at 400 on their own for about 20 minutes while preparing the filling. Stuff them, stick the “lids” back on, and throw them back in the oven for another 20-30 minutes. They should come out looking something like this:
Two of the pumpkins would make a proper meal, one makes a nice snack.