As It’s traditional for Christmas, there’s nothing better than enjoying some delicious pumpkin jam empanadillas and the famous Pestiños. Here we leave you a mass with which you can make both recipes!
For Dough:
- 1 kilo of half-strength flour
- 1 glass of olive oil
- 100 Grs. Of Anise or Matalauva
- 50 Grs. Golden Sesame
- 1 egg
- Same amount of wine as oil (white wine)
- 1 Stroke of cinnamon
- For the filling: 2 kilos of Arroyo Sánchez’s Pumpkin jam (40 Grs. By turnover aprox.)
- Sugar and cinnamon powder for Empolvorar
Elaboration:
We Mix all the ingredients of the dough very well until a smooth and uniform ball is formed, which will take off well from the hands. Adjust the amount of flour to achieve this result, see flour until reaching that point of the dough. Sometimes, according to the liquid elements, add a little more than half a kilo of flour.
We Extend with a roller and cut in circles of about 8-10 cm in diameter (or to your liking, smaller if you want).
We fill with Pumpkin jam and seal the edges well.
Fry in sunflower or refined olive oil (not extra virgin because it brings too much flavor) and we pass through sugar mixed with cinnamon when they are still hot. We Keep in an airtight container once they cool.
Tips and comments
With the dough we propose in the recipe, you can also make the classics Pestiños given that it works as well.
Put the glass of extra virgin olive oil in a frying pan together with anise and sesame. Fry on fire not too strong, to avoid burning the oil. Let the oil cool down, strain it to prevent debris from remaining in the dough and put the oil in a large bowl.
