Pumpkin Empanadas
This is like having your own personal pumpkin pie!Plan Ahead Note: the dough needs to be refrigerated for one hour.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup shortening
- 1 15 oz. can pure pumpkin
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 eggs
- granulated sugar for sprinkling
Instructions
- Preheat oven to 350°.
- In a large bowl, combine the flour, salt, and cinnamon.
- Add the shortening and use a hand mixer to combine.
- Add ⅓ cup water and mix to thoroughly combine.
- Knead the dough in the bowl to incorporate any remaining flour.
- Divide the dough into four dough balls and wrap each one in plastic wrap. Refrigerate for about 1 hour.
- In a medium bowl, combine the pumpkin, sugar, cinnamon, ginger, and salt and stir well to combine. Set aside.
- Divide each dough portion into four equal parts. Slap the dough balls between well floured hands until slightly flattened, and then roll them out on a lightly floured surface to about 4" wide and about ⅛" thick.
- Spoon about 1 Tablespoon of filling into the center of each circle.
- Fold over, pressing the edges to seal them and press with fork tines. Place them on a parchment-lined baking sheet, 1" apart.
- Make an egg wash by whisking the eggs with 2 Tablespoons water in a small bowl. Brush each empanada with egg wash and sprinkle with more sugar.
- Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks to cool slightly.
- Serve warm with vanilla ice cream or cool completely and refrigerate, well wrapped, for up to 2 days. Frozen empanadas can be reheated in a 350° oven for 25 minutes.
Notes
Recipe from Sweet on Texas Cookbook.