Pumpkin Empanadas (Jacqueline Higuera Mcmahan)

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30 minutes Prep: 10 minutes Cook: 20 minutes
136 calories per serving view nutrition facts
14 servings suggest servings

Ingredients

2cups flour, unbleached all-purpose
2tablespoons sugar
2teaspoons baking powder
1/2teaspoon salt
1/2cup vegetable shortening
1/4cup sweet butter cold
1tablespoon brandy
3tablespoons milk
16ounces pumpkin (canned) canned
3/4cup brown sugar
2teaspoons cinnamon or 2 teaspoons minced wild anise leaves
1/4teaspoon nutmeg freshly grated
1each egg
2teaspoons vanilla extract pure
1each egg beaten with 1 tablespoon water for glaze
2tablespoons sugar mixed with 1 teaspoon cinnamon

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 30 minutes.

Preheat oven to 400 degrees.

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 table- spoons 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 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 for 8 minutes.

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Member Review



Kompot W Spirytusie

This was good in the crookpot.I found myself with lots of apples and cranberries--found some dried fruit in the cabinets and put this together.It was good warm or cold --and a no fat dessert. Barb