Pumpkin Empanadas

Pumpkin Empanadas
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. lard or shortening
2 beaten eggs
1/2 c. milk
Pumpkin Filling
Cooking oil or shortening for
deep-fat frying (optional)
Powdered sugar or sugar
Milk (optional)

In a mixing bowl, stir together flour, baking powder, and salt. Cut in lard or shortening until mixture resembles fine crumbs.
Combine eggs and milk; add to flour mixture, stirring until all is moistened (use hands, if necessary). Form into a ball. Cover and chill for 1 hour. Meanwhile, prepare Pumpkin Filling.
Divide dough into 16 portions. On a lightly floured surface, roll each portion into a 6-inch circle. Place about 3 tablespoons of the Pumpkin Filling in the center of each circle. Brush edges with water. Fold in half; press edges with tines of fork to seal. Fry or bake as directed below. Makes 16.
TO FRY: Fry empanadas, a few at a time, in deep hot 375 degree fat about 4 minutes or until golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.
TO BAKE: Place empanadas onto a greased baking sheet. Brush tops with milk; sprinkle with sugar. Bake, uncovered, in a 400 degree oven about 15 minutes or until golden.

PUMPKIN FILLING:
In a mixing bowl, combine 1 (16 oz.) can pumpkin, 1 cup packed brown sugar, 3/4 cup chopped walnuts, 1/2 cup raisins, 1 teaspoon ground cinnamon, and ground cloves.
Copyright 2002, All Rights Reserved. ACR International, LLC
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Content copyright © 2018 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.