Pumpkin Empanadas

2 hours Prep: 20 minutes Cook: 30 minutes

436 calories per serving view nutrition facts

1 1/2 dozen suggest servings

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Ingredients

2	cups	flour, unbleached all-purpose
2	tablespoons	sugar
2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	vegetable shortening
1/4	cup	sweet butter	cold
1	tablespoon	brandy
3	tablespoons	milk
16	ounces	pumpkin	puree
3/4	cup	brown sugar
2	teaspoons	cinnamon
1	each	egg
2	teaspoons	vanilla extract	pure

Directions

Sift together first 4 ingredients.

Cut in the shortening and butter using a pastry blender or 2 knives.

The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute.

Do not over-blend.

Form into a flat disc and wrap in plastic wrap.

Chill for 30 minutes.

Preheat oven to 400 degrees F.

To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry cloth.

Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle.

Fold over top half.

Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet.

Bake for 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar.

These may be baked 1 day ahead.

Before serving, warm in a 350 degrees F oven for 8 minutes.

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 436 29% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 78mg	26%
Sodium 405mg	17%
Total Carbohydrate 66.0g	22%
Dietary Fiber 6.0g	23%
Sugars 11.0g
Protein 10.0g	19%

Vitamin A	382%		Vitamin C	9%
Calcium	12%		Iron	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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