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Monday, September 7, 2009

Pumpkin Empanadas

I love PUMPKIN Empanadas. However, I especially love the PUMPKIN EMPANADAS! So, while I was looking through my recipes I decided that I needed to look high and low for the recipe. Here it is:

1 - 16 oz can of Libby's Pumpkin
3/4 cup sugar
1 t anise
1 t allspice
2 cups all purpose flour
2 t baking powder
1/2 t sea salt
2/3 cup vegetable shortening
2/3 cup milk
1 egg, beaten

Coating: 3 T sugar w/2 t cinnamon

Tear a  sheet of parchment paper to fit a large baking sheet. In a small bowl combine pumpkin, 1/2 cup sugar, 1/2 t anise, and allspice. Taste and add 1/2 cup more of sugar if desired.

Sift the flour, 1/4 cup sugar, baking powder and salt in a med bowl. Cut in shortening until it resembles coarse meal. Add the milk and the remaining anise, stir until mixed. Turn onto a floured board and knead it a few times. Roll out in circles about 3 - 4 inches in diameter. Repeat the process. Place 1 T pumpkin on each half of dough. brush edges with cold water and fold, seal with tines of a fork. Brush w/ beaten egg.

Heat oven to 450 degrees. Bake for 12 minutes. Sprinkle with sugar/cinnamon mixture during the last 2 minutes of baking.


2 comments:

groomsie said...

One note, I had to chill the shortening. They did however, come out wonderfully.

I am going to be including updates for cooking them in a high elevation.

s Grooms said...

For high elevations. Add 1 tablespoon of flour for each cup of flour. Cut the sugar by 30 - 40 % in the dough. Sprinkle water over the dough as needed (might use an additional 2 TBSP).