Can I make these empanadas ahead of time?
Yes, you can prepare the filling and dough a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the best texture.
DESSERT
Costa Rican Chiverre Empanadas: Sweet Squash Pastries
Experience the delightful taste of Costa Rica with these traditional Empanadas de Chiverre. These sweet turnovers feature a rich, spiced chiverre (fig-leaf gourd) filling, all nestled within a tender, slightly sweet pastry. A cherished treat, particularly during festive seasons, they offer an authentic glimpse into Central American dessert traditions.
HOW TO MAKE IT
Let's cook.
01
To prepare the dough, combine 2 cups all-purpose flour and 1/4 cup granulated sugar in a large bowl. Cut in 1/2 cup cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add 1/4 cup cold water, mixing until a dough forms. Knead lightly for 1 minute, then flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.
03
For the filling, combine 1 pound cooked and shredded chiverre pulp, 1/2 cup grated panela, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves in a saucepan. Cook over medium heat for 10-15 minutes, stirring frequently, until the mixture thickens and most of the liquid evaporates. Let cool completely.
04
On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter or rim of a glass.
05
Place 1 tablespoon of the cooled chiverre filling onto one half of each dough circle. Fold the other half over to create a crescent shape and crimp the edges with a fork to seal.
06
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with 1 large beaten egg.
07
Bake at 375°F (190°C) for 18-20 minutes, or until the empanadas are golden brown and puffed.
About This Recipe
Experience the delightful taste of Costa Rica with these traditional Empanadas de Chiverre. These sweet turnovers feature a rich, spiced chiverre (fig-leaf gourd) filling, all nestled within a tender, slightly sweet pastry. A cherished treat, particularly during festive seasons, they offer an authentic glimpse into Central American dessert traditions.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the butter is very cold for a flaky crust. Don't overwork the dough, as this can make it tough. The chiverre filling must be cool before assembling to prevent the dough from becoming soggy.
Easy Substitutions
If chiverre is unavailable, you can substitute with butternut squash or pumpkin, adjusting the sweetness as needed. Brown sugar can replace panela. For a dairy-free version, use a plant-based butter alternative.
Storage & Reheating
Store leftover empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven (300°F/150°C) for 5-7 minutes.
Serving Suggestions
Serve these empanadas warm with a dusting of powdered sugar. They pair wonderfully with a cup of strong Costa Rican coffee or a glass of cold milk. For a festive touch, offer them alongside fresh tropical fruit salad.
Common Mistakes
1. Overworking the dough: This leads to a tough, rather than flaky, crust. Mix until just combined. 2. Warm filling: Placing warm filling into the dough can make the empanadas soggy. Always cool the filling completely. 3. Not sealing edges properly: This can cause the filling to leak out during baking. Use a fork to crimp firmly. 4. Uneven baking: Ensure your oven is at the correct temperature and rotate the baking sheet halfway through for even browning.
Frequently Asked Questions
What if I don't have a pastry blender?
You can use two knives to cut the butter into the flour, or use your fingertips, working quickly to keep the butter cold.
Can I freeze the unbaked empanadas?
Yes, assemble the empanadas, then freeze them on a baking sheet until solid. Transfer to an airtight freezer bag and bake from frozen, adding a few extra minutes to the baking time.
MORE TO KNOW
Chiverre, or fig-leaf gourd, is a staple in Costa Rican cuisine, particularly for sweet fillings. Its fibrous texture holds up well to cooking and absorbs flavors beautifully. To prepare chiverre pulp, cut the gourd in half, remove seeds, and boil or steam until very tender. Once cooled, scoop out the flesh and shred it with a fork or your hands. This process can be done a day in advance to save time.
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