Pumpkin Empanadas (Jacqueline Higuera Mcmahan)

30 minutes Prep: 10 minutes Cook: 20 minutes

136 calories per serving view nutrition facts

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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 (canned)	canned
3/4	cup	brown sugar
2	teaspoons	cinnamon	or 2 teaspoons minced wild anise leaves
1/4	teaspoon	nutmeg	freshly grated
1	each	egg
2	teaspoons	vanilla extract	pure
1	each	egg	beaten with 1 tablespoon water for glaze
2	tablespoons	sugar	mixed with 1 teaspoon cinnamon

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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Serving Size 72g

Amount per Serving

Calories 136 28% of calories from fat