Time
0 min
Serving
12 persons
Calories
384
These pumpkin empanadas are my take on the traditional Mexican ones! Adjust all spices to your taste.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.33333 cup
- ½ teaspoons salt: 1 piece
- baking powder: 0.25 tsp
- vegetable shortening: 1 cup
- warm water: 1 cup
- canned pure pumpkin: 4 cups
- white sugar: 1 cup
- eggs: 2 piece
- ½ teaspoons ground cinnamon: 1 piece
- salt: 1 tsp
- ground ginger: 1 tsp
- ground cloves: 0.5 tsp
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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Make dough: Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
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Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
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Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.
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Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
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Bake in the preheated oven until the filling is hot and crusts are shiny and browned, about 20 minutes. valerieware
