Pumpkin Filling:
1 (15oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
1/8 teaspoon cloves (optional)
Mix above ingredients and set aside.
Empanada Dough:
1/3 cup warm water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup butter flavored shortening
1/2 cup milk
1 egg
Preheat oven to 350 degrees. Combine first 8 dough ingredients along with half of the flour. Gradually add remaining flour. Once it is well combined, form a small well in center and add milk and egg mixture. Mix until nice solid dough is formed. Divide dough into 4 equal parts. I then subdivide into small balls that can be rolled out on floured surface into 4 inch circles about 1/8 inch thick.
Place 1 1/2 tablespoons pumpkin filling in center, fold over and seal edges by pressing lightly with a fork. You can then brush with an egg white wash and sprinkle with a little sugar. That part is optional. I just think it makes it look pretty.
Bake on cookie sheet for 18-20 minutes til golden. Enjoy!
1 comment:
These look so yummy and makes me want to run to the store and grab some pumpkin and butter flavored shortening right now! I'll try them this weekend. Sorry I haven't called you back yet. You have been on my mind and I need a time with no kid interruptions to call you! I really want to catch up and see how your life is, find out that book you just read, and hear about everything!
Love you
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