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Empanadas de Chiverre

Name: Empanadas de Chiverre
Prep time: PT45 minutes
Cook time: PT20 minutes
Total time: PT65 minutes
Yield: 12
Cuisine: Costa Rica
Ingredients: 500 g Chiverre (fig-leafed gourd) (cooked and shredded, or substitute with pumpkin/butternut squash); 200 g Panela (or piloncillo) (grated or finely chopped); 100 ml Water; 1 piece Cinnamon stick; 3 pieces Whole cloves; 50 g Raisins (optional); 500 g All-purpose flour (for the dough); 150 g Butter (cold, cut into cubes); 1 large Egg yolk (for the dough); 50-75 ml Ice water (as needed for dough); 1 egg Egg wash (beaten with a splash of water, for brushing)

A sweet and savory pastry, Empanadas de Chiverre are a beloved Costa Rican treat, especially popular during Lent and Easter. These turnovers are filled with a unique sweet filling made from chiverre (a type of squash) and panela (unrefined whole cane sugar), often spiced with cinnamon and cloves.

準備時間45 minutes

調理時間20 minutes

合計時間65 minutes

分量12

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the chiverre filling: In a saucepan, combine the shredded chiverre (or substitute), panela, water, cinnamon stick, and cloves. Cook over medium heat, stirring occasionally, until the panela has dissolved and the mixture has thickened into a jam-like consistency. This may take about 20-30 minutes. Remove cinnamon stick and cloves. Stir in raisins if using. Let the filling cool completely.
⏱️ 30 minutes
💡 プロのコツ: If using pumpkin or squash, roast or boil it until tender, then mash or shred.
2
Make the dough: In a large bowl, combine flour and cold butter. Rub the butter into the flour with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
💡 プロのコツ: Keep the butter cold for a flaky crust.
3
Add the egg yolk and gradually add ice water, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 minutes
💡 プロのコツ: The dough should be firm but pliable.
4
Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
⏱️ 10 minutes
5
Roll out the dough on a lightly floured surface to about 3mm thickness. Cut out circles using a cookie cutter or a glass (about 12-15 cm in diameter).
💡 プロのコツ: Keep the dough chilled while you work.
6
Place a generous spoonful of the cooled chiverre filling onto one half of each dough circle, leaving a small border. Moisten the edges of the dough with water and fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
💡 プロのコツ: Don't overfill the empanadas, or they may burst during baking.
7
Place the empanadas on the prepared baking sheets. Brush the tops with egg wash for a golden finish.
💡 プロのコツ: Prick the top of each empanada with a fork to allow steam to escape.
8
Bake for 18-20 minutes, or until golden brown and cooked through.
⏱️ 20 minutes
9
Let cool slightly before serving. These are delicious warm or at room temperature.
💡 プロのコツ: Best enjoyed fresh, but can be stored in an airtight container for a day or two.

調理履歴を記録する

💡 プロのコツ

✓Chiverre can be challenging to find outside of Costa Rica. A good substitute is cooked and mashed butternut squash or pumpkin.
✓Ensure the chiverre filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.
✓Adjust the sweetness of the filling by adding more or less panela to your preference.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of nutmeg to the filling for extra spice.
For a savory twist, omit the sweet filling and use a savory filling like shredded chicken or beef.
Some recipes include a bit of grated cheese in the filling for a sweet and salty contrast.