Pumpkin Empanadas
List of Ingredients
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
2 eggs
1/2 cup milk
Filling Ingredients and Instructions Follow
fat for deep fat frying optional
Powdered sugar or granulated sugar
Recipe
Stir together flour, baking powder and salt. Cut in shortening until mixture resembles
cornmeal. Beat eggs with milk. Add to flour mixture, stirring til combined. Use hands if
necessary.
Form dough into ball; cover and chill for one hour. Divide dough into 16 portions. On lightly
floured surface roll each part to a 6 inch circle.
Place about 3 Tablespoon pumpkin filling on each . MOisten edges with a little water. Fold in
half and press edges together and seal with a fork. Fry or bake.
To fry: fry a few at a time in deep hot fat (375) for 4 minutes until golden brown. Turn once.
Drain on paper towel and sprinkle with powdered sugar.
To bake: place empanadas on baking sheet. Brush tops with a little milk; sprinkle with
granulated sugar. Bake in 40 degree oven for 15 minutes or til golden brown.
PUMPKIN FILLING:
Stir together one 16 ounce can of pumpkin, 1 cup packed dark brown sugar, 3/4 cup
chopped walnuts, 1/2 cup raisins, 1 tsp ground cinnamon, and 1/4 tsp ground cloves.
Makes 3 cups.
For another filling:
Well drained pineapple makes a tasty filling too. You will need 3 cups, measured after
draining to fill 16 empanadas. DRAIN EXTREMELY WELL.
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