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Loading...These golden hand pies are a beloved Costa Rican tradition, especially during Lent and Holy Week. The filling is a slow-cooked jam of chiverre squash (a mild, slightly sweet gourd) sweetened with unrefined cane sugar and warm spices, encased in a tender, flaky pastry. Each bite balances sweet, spiced squash with buttery crust for an irresistible treat.
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings4
Yield8 empanadas
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 17 gFat
- 10 gSaturated Fat
- 76 gCarbs
- 3 gFiber
- 42 gSugar
- 8 gProtein
- 280 mgSodium
- 320 mgPotassium
- 85 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the chiverre squash jam filling
- 2 lb chiverre squash (or butternut squash), peeled, seeded, and cubed
- 1 1/2 cups packed dark brown sugar or grated piloncillo
- 1 cup water
- 1 cinnamon stick
- 3 whole cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp fresh lime juice
For the pastry dough
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 large eggs
- 1/3 cup whole milk
- 1 tsp vanilla extract
For finishing
- 1 large egg, beaten with 1 tbsp milk (egg wash)
- 2 tbsp coarse sugar for sprinkling
Directions
- Make the jam: Combine the cubed squash, brown sugar, water, cinnamon stick, cloves, ground cinnamon, and salt in a heavy saucepan. Bring to a gentle boil over medium heat, then reduce to a low simmer.
- Cook uncovered for 45 to 60 minutes, stirring often, until the squash is very tender and the mixture has thickened into a dark, jammy consistency. Mash with a potato masher or puree for a smoother texture. Stir in the lime juice and let cool completely.
- Make the dough: Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the eggs, milk, and vanilla. Pour into the flour mixture and stir with a fork just until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently 4 to 5 times until smooth. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. Divide the dough into 8 equal portions and roll each into a ball.
- On a lightly floured surface, roll each dough ball into a 5 to 6 inch round. Spoon about 2 to 3 tablespoons of the cooled chiverre jam onto one half of each round, leaving a 1/2-inch border.
- Fold the dough over the filling to form a half-moon and press the edges together firmly. Crimp with a fork to seal, then transfer to the prepared baking sheets.
- Brush each empanada with the egg wash and sprinkle with coarse sugar. Cut 2 to 3 small slits in the top of each to allow steam to escape.
- Bake for 22 to 28 minutes, rotating the pans halfway through, until the pastry is deep golden brown and the filling is bubbling slightly at the slits.
- Cool on the baking sheets for 10 minutes before serving warm or at room temperature.
Cook’s Notes
- Chiverre squash can be hard to find outside Costa Rica; butternut or calabaza squash are excellent substitutes, though the flavor will be slightly different and a touch less floral.
- Make the jam up to 1 week ahead and store it in the refrigerator; it actually develops a deeper, more complex flavor over time.
- Do not overfill the empanadas or the jam will leak during baking – 2 to 3 tablespoons per empanada is the sweet spot for a clean seal.
- For a more traditional touch, add 1/2 cup finely grated green unripe papaya to the jam during the last 15 minutes of cooking for the classic stringy texture found in authentic Costa Rican miel de chiverre.
- The empanadas freeze beautifully either before or after baking. If freezing unbaked, skip the egg wash until ready to bake straight from the freezer, adding about 5 minutes to the bake time.
