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Instructions |
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The Filling-
Steam squash until soft and mash it.
Mix it together with the 2 cups of sugar, ground cinnamon, cloves and cook for 10 minutes.
If it is watery, add some corn starch as needed.
Cool it down.
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The Coating-
Beat egg whites until soft peaks form.
Add 1 cup of the powdered sugar gradually.
Add lime juice and mix well.
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Using any bread dough or the ingredients above for bread dough, split dough into small desired balls and roll until the desired thickness is achieved.
Put a full tablespoon of the filling into the dough and seal sames with fingertips.
Bake at 400 degrees F for 15 minutes.
Turn over empanadas and cook for an additional 3-4 minutes until golden brown.
Before empanadas cool down, cover them with the coating.
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Cool down the empanadas and enjoy!
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Originally Submitted
10/31/2011
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