Calabaza Empanadas with Sofrito
Cubed calabaza gets roasted until caramelized, then folded with savory sofrito and folded into a flaky hand-crimped dough that fries up golden and crisp. These are the kind of party snack you make on a Saturday and pull from the freezer all week long. Sweet, savory, and just a little smoky, they disappear fast.
Golden, hand-crimped calabaza empanadas ready to eat straight from the pan.
Calabaza is one of those Florida ingredients that has been feeding people here for a long time, especially in Cuban and Caribbean kitchens, but it rarely gets a spotlight moment outside of soup or a simple side. Roast it hot until the edges brown and it turns sweet and concentrated, fold in a good sofrito, and suddenly you have a filling that is serious enough to hold up in a golden, crispy empanada shell.
The best part of this recipe is the freezer trick. Make a big batch on a Saturday, freeze them raw on a sheet pan, and you have a ready snack or starter for weeks. They go straight from the freezer into hot oil, no thawing, and they come out just as good as fresh. That kind of real-life practicality is exactly what we want from a recipe. You can read how we raise them here.
Ingredients
Method
- 1
Heat your oven to 425 degrees F. Spread the calabaza cubes on a rimmed baking sheet, drizzle with a little oil from your bottle, and season with 0.5 teaspoon of the kosher salt. Roast for 22 to 25 minutes, turning once halfway through, until the edges are caramelized and the flesh is fully tender. Transfer to a bowl and let cool for 10 minutes.
- 2
Add the sofrito to the roasted calabaza and fold everything together gently with a fork, breaking the squash into a rough, slightly chunky mash. Taste and adjust salt. The filling should be thick and hold its shape when spooned. Set aside to cool completely before filling.
- 3
While the filling cools, make the dough. Combine the flour and remaining 0.5 teaspoon salt in a large bowl. Add the cold lard and work it in with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Add the ice water a tablespoon at a time, mixing until the dough just comes together. Knead twice on a lightly floured surface, wrap in plastic, and rest at room temperature for 15 minutes.
- 4
Divide the dough into 12 equal balls, roughly 1.5 ounces each. On a lightly floured surface, roll each ball into a round about 5 inches across and 0.1 inch thick. Spoon about 2 tablespoons of filling into the center of each round, leaving a 0.75-inch border. Fold the dough over to form a half-moon, press the edges firmly together, and crimp with a fork to seal. Set finished empanadas on a parchment-lined baking sheet.
- 5
To fry, pour the neutral oil into a heavy pot or Dutch oven to a depth of 2 inches and heat over medium-high to 350 degrees F. Fry empanadas three or four at a time for 3 to 4 minutes per side, turning once, until deeply golden and the dough is cooked through. Drain on a wire rack set over paper towels. Serve hot.
- 6
If frying from frozen, lower the oil temperature to 325 degrees F and fry for 5 to 6 minutes per side, turning carefully, until golden and heated all the way through.
Notes from our kitchen
- For homemade sofrito, pulse together one small onion, half a green bell pepper, four garlic cloves, a handful of culantro or cilantro, and one small aji dulce or mild red pepper until finely chopped but not pureed. Cook it down in a tablespoon of oil for about 8 minutes before using.
- To freeze raw empanadas, arrange them in a single layer on a parchment-lined baking sheet and freeze solid for 2 hours, then transfer to a zip bag. They keep for up to 2 months and go straight from the freezer into hot oil without thawing.
Common questions
Can I bake these instead of frying?
You can. Brush the empanadas with a beaten egg and bake at 400 degrees F for 22 to 25 minutes until golden. They will be a bit less crisp than fried but still very good.
What is calabaza and where do I find it in Florida?
Calabaza is a large, mild Caribbean pumpkin with orange flesh similar to butternut squash. It grows well in Florida and is sold by the wedge at Latin grocery stores and most Florida farmers markets year-round. If you cannot find it, kabocha is the closest substitute.
Can I add cheese or protein to the filling?
A few tablespoons of crumbled queso fresco stirred into the filling before assembling is a natural fit and melts nicely inside. A small dice of leftover roasted chicken also works well, though the filling is plenty satisfying on its own.
