Pumpkin Empanadas
Recipe information
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Cooking:
40 min.
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Servings per container:
12
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Source:

Ingredients for - Pumpkin Empanadas

1. All-purpose flour - 3 cups
2. White sugar - ⅓ cup
3. Salt - 1 ½ teaspoons
4. Baking powder - ¼ teaspoon
5. Vegetable shortening - 1 cup
6. Warm water - 1 cup
7. Canned pure pumpkin - 4 cups
8. White sugar - 1 cup
9. Eggs - 2 large
10. Ground cinnamon - 1 ½ teaspoons
11. Salt - 1 teaspoon
12. Ground ginger - 1 teaspoon
13. Ground cloves - ½ teaspoon
14. Beaten egg - 1 large

How to cook deliciously - Pumpkin Empanadas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2. Stage

Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.

3. Stage

Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.

4. Stage

Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.

5. Stage

Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.

6. Stage

Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes. valerieware