🥟 Empanadas de Flor de Calabaza 🇲🇽

Description

Delicate and flaky, these empanadas filled with squash blossoms are a beloved staple of central Mexican home kitchens. The tender flowers, combined with fresh cheese and a hint of epazote, are wrapped in a golden dough that melts in your mouth. Perfect for lunch, snacks, or fiestas! 🌼🥟

Ingredients

• For the Dough:
• 🌾 300 g all-purpose flour (2 1/2 cups)
• 🧂 1/2 tsp salt (3 g / 0.1 oz)
• 🧈 100 g lard or butter (3.5 oz)
• 💧 120 ml warm water (1/2 cup)
• For the Filling:
• 🌼 150 g pumpkin flowers, cleaned and chopped (5 oz)
• 🧅 1/2 onion, finely chopped
• 🧄 1 garlic clove, minced
• 🧀 100 g fresh cheese (queso fresco) (3.5 oz)
• 🌿 1 tsp dried epazote or parsley (optional)
• 🫒 1 tbsp oil (15 ml / 0.5 fl oz)
• 🧂 Salt to taste

Preparation

1. 1️⃣ In a bowl, combine flour and salt. Add melted lard and warm water gradually. Knead until smooth. Let rest for 30 min.
2. 2️⃣ In a pan, sauté onion and garlic in oil. Add pumpkin flowers, herbs, salt, and cook for 5 min. Cool, then mix in crumbled cheese.
3. 3️⃣ Roll out dough and cut circles (about 12 cm / 5 in). Place 1 tbsp of filling in the center, fold, and seal edges with a fork.
4. 4️⃣ Fry in hot oil until golden, or bake at 180 °C (350 °F) for 20–25 min.
5. 5️⃣ Serve warm with salsa or cream.

Total Time

⏳ Prep time: 40 minutes
🔥 Cooking time: 20 minutes
🕒 Total time: 1 hour

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