Re: Pumpkin Empanadas???
here's a couple from my collection - hope it's close:
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.
2 c. flour, unbleached
2 T. sugar
2 t. baking powder
½ t. salt
½ c. vegetable shortening
¼ c. sweet butter - cold
1 T. brandy
3 T. milk
16 oz. Pumpkin puree
¾ c. brown sugar, packed
2 t. cinnamon
1 egg
2 t. vanilla extract
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 for 30 minutes.
Preheat oven to 400 degrees F. 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 tablespoons 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 for 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 F oven for 8 minutes.
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 tsp ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 Tbs plus 1 teaspoon baking powder
1 tsp salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white -- beaten
1/2 tsp ground cinnamon
1/4 cup sugar
Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened.
Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork.
Brush Empanadas with egg white; place on un-greased baking sheets, and bake at 450F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm. Makes 1 1/2 dozen.
Pumpkin Filling
1 fifteen-ounce can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)
Mix ingredients together and set aside.
Empanada Dough
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 1/4-ounce packages dry yeast (41/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Makes 16 empanadas
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