Sweet Pumpkin Empanadas
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | cup |
butter
melted |
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ¾ | cup |
pecans
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 1 | x |
cinnamon sugar
|
* |
| ½ | cup |
sugar
granulated |
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 118 | ml |
butter
melted |
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 177 | ml |
pecans
|
|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
water
|
|
| 5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 1 | x |
cinnamon sugar
|
* |
| 118 | ml |
sugar
granulated |
|
| 7.5 | ml |
cinnamon
ground |
|
Directions
Combine flour, sugar, salt, and ½ teaspoon cinnamon in medium bowl.
Beat butter, milk, and one egg in small bowl.
Add to dry ingredients; mix well.
Form into ball and cover; chill for 1 hour.
Combine pumpkin and brown sugar in medium bowl.
Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well.
Divide dough into 12 to 14 portions.
On lightly floured board, roll out each portion into 6-inch circle.
Place scant ¼ cup pumpkin mixture on each circle.
Moisten edges with water; fold in half, pressing edges with fork to seal.
Scallop sealed edges by indenting at ¾ inch intervals.
Place on ungreased baking sheet.
Beat remaining egg; brush on top of empanadas.
Mix cinnamon sugar and sprinkle over empanadas.
Bake in preheated 400℉ (200℃) oven for 15 to 20 minutes or until golden brown.
Serve warm or cool on wire rack.
