Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
Yield
14 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter, unsalted
cold |
|
| 1 | tablespoon |
brandy
|
|
| 3 | tablespoons |
milk
|
|
| 16 | ounces |
canned pumpkin purée
canned |
|
| ¾ | cup |
brown sugar
|
*
|
| 2 | teaspoons |
cinnamon
or 2 teaspoons minced wild anise leaves |
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
pure |
|
| 1 | each |
eggs
beaten with 1 tablespoon water for glaze |
|
| 2 | tablespoons |
sugar
mixed with 1 teaspoon cinnamon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter, unsalted
cold |
|
| 15 | ml |
brandy
|
|
| 45 | ml |
milk
|
|
| 462.4 | ml/g |
canned pumpkin purée
canned |
|
| 177 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
cinnamon
or 2 teaspoons minced wild anise leaves |
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 1 | each |
eggs
beaten with 1 tablespoon water for glaze |
|
| 3E+1 | ml |
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℉ (200℃).
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℉ (180℃) for 8 minutes.
