Last year I found these delicious pumpkin empanada’s. First, I enjoy them tremendously in other flavors so pumpkin as a favorite, only seemed natural. These are absolutely heavenly and for the most part, pretty simple to make. They are definitely a repeat this year!
Pumpkin Epanada Recipe
The Filling:
2 can pumpkin
1 c. sugar
4 Tbs. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
The Dough:
2/3 c. water
1/2 c. sugar
2 tsp. salt
9 tsp. dry yeast (this is generally four packets of dry yeast)
1/4 tsp. baking powder
3-4 large pinches of cinnamon
6 c. flour, divided in half
generous 1 1/2 cup vegetable shortening
For the filling: Mix all of the ingredients together and then set aside until needed.
Preheat your oven to 350 degrees. Combine the water, sugar, salt, dry yeast, baking powder and cinnamon. Mix well. Take 3 c. of flour and slowly begin to blend in the flour mixing well. Add the shortening and mix well, and then add the last half of the flour. You should have a pretty easy to work with dough.
Divide the dough into EIGHT equal parts, and shape them into 8 dough balls. Flatten the dough balls, and if they become to sticky, flour your hands really well. Roll them on a floured surface into circles form that are about 4 inches in diameter and about 1/8 or so inch thick.
Now you’re ready to “fill them”. Put about 1 1/2 Tbs. of filling in the center of each of your circles. Fold them over (in half) and seal the edges by pressing lightly with a fork on both sides. Place them on a greased cookie sheet and bake at 350 degrees for about 18-20 minutes.
Watch them carefully because they do burn easily, so if you want to check on them at about 12-15 minutes, check. You want them to be just about golden brown.
Serve hot and with some whipped cream! So delicious!
Let me know what you think!
