photo by Luis Castro
Luis Castro, Premium Member, Says: We use to eat these empanadas during the Holy week here in Costa Rica.
INGREDIENTS
1 medium-large White Spaghetti Squash
2 cups of raw sugar or dark brown sugar, packed
100 grams of All Spice
50 grams of cloves (optional)
1/2 Vanilla bean
750 grams of All Purpose Flour
600 grams of Butter Chilled
10 grams of Salt
30 grams of Sugar
3 eggs
INSTRUCTIONS
Peel the Spaghetti Squash, cut it in big chunks and let it dry at the sun for two days. After that, remove the seeds and mash the squash until look like spaghetti.
In a heavy pot melt the butter. Add 4 pounds of the dry mashed Spaghetti Squash, raw sugar, all spice, cloves and vanilla. Let it boil for two hours or until thicken. Then remove the vanilla been and let it cool.
Put the flour, butter, salt, sugar in the food processor. Position knife blade in food processor and pulse it until well blend (like pie custard). Then add the eggs and repeat.
Roll out the dough in a floured surface until 1/8 inch thick. Cut in 5 inches circles, paint the sides with a little of egg, fill it with a teaspoon (70 grams) of the Squash and close it in a semi-circle way (empanada shape).
Bake them in a lightly greased baking sheet at 450 degrees F for 12 minutes or until light golden brown.
