Pumpkin Empanadas

"My mother-in-law makes these every Christmas. Empanadas are a staple in the Hispanic community. It's a little time consuming but South Texans love these! Serve with hot coffee or hot cocoa!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
10
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
  • Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
  • Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
  • FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
  • Heat oven to 400°.
  • Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
  • Fold over and press edges with fork to seal.
  • Place on ungreased cookie sheet or stone.
  • Sprinkle with sugar and bake for 20-25 minutes or until golden brown.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The dough did not have the right consistency. Also on the 3rd line you have 2/3 cups tbsps shortening or lard. Is that a typo?
     
Advertisement

RECIPE SUBMITTED BY

I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes