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Empanadas de Chiverre
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 30 minutesđĄ Proffstips: 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.
đĄ Proffstips: 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.
â±ïž 30 minutesđĄ Proffstips: The dough should be firm but pliable. - 4
Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
â±ïž 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).
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
â±ïž 20 minutes - 9
Let cool slightly before serving. These are delicious warm or at room temperature.
đĄ Proffstips: Best enjoyed fresh, but can be stored in an airtight container for a day or two.
đĄ Proffstips
- âChiverre can be challenging to find outside of Costa Rica. A good substitute is cooked and mashed butternut squash or pumpkin.
- âEnsure the chiverre filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.
- âAdjust the sweetness of the filling by adding more or less panela to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.