Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Cinnamon-Pumpkin Empanadas




Source of Recipe


Esperanza's Cafe, Fort Worth TX


List of Ingredients




Pumpkin Filling

1 fifteen-ounce can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)

Mix ingredients together and set aside.

Empanada Dough

1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 1/4-ounce packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening

Recipe



Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4" in diameter and 1/8" thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Makes 16 empanadas.