Pies and DoughsMexican RichardObradovic Jul 12, 2025 11
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
1️⃣ In a bowl, combine flour and salt. Add melted lard and warm water gradually. Knead until smooth. Let rest for 30 min.
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.
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.
4️⃣ Fry in hot oil until golden, or bake at 180 °C (350 °F) for 20–25 min.
🔋 Energy: 220 kcal
🥩 Protein: 6 g
🧈 Fat: 12 g
🍚 Carbohydrates: 20 g
🧂 Sodium: 270 mg
Advice
You can substitute pumpkin flowers with zucchini blossoms when out of season 🌼
Status
Golden, crisp, and full of floral flavor — these empanadas bring Mexico’s countryside straight to your plate 🇲🇽🥟🌼
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