Desserts > Halloween > Mexico > Pumpkin Empanadas >
Pumpkin Empanadas
Filling:
16 oz. pumpkin (canned or fresh)
1 C sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. anise
1/4 tsp. cloves
Mix the filling ingredients in a sauce pan, and cook for about twenty minutes over medium heat, stirring frequently. Set aside while preparing the dough.
2 C flour
1 tsp. salt
1 tsp. baking powder
1/3 C shortening
1/2 C hot water
1 tsp. anise seed (crushed)
1 egg, beaten
Preheat oven to 350-degrees F. Mix the first three ingredients in a bowl; then cut in shortening in little pieces. Bring water to a boil in a small cooking pot; add crushed anise seed and cook for a few minutes. Then slowly add the anise water to the flour mixture, mixing with a fork. Knead the dough for a bit, and then pinch off 14 to 16 small dough balls, using all of the dough.
Roll out each ball on a floured surface (medium thickness), into 3-1/2" circles. Spoon equal amounts of pumpkin filling into the center of each dough circle, using all of the pumpkin mixture. Fold the circles in half; pierce the edges to make a good seal (using a fork to seal works well). Brush the top of each empanada with a beaten egg. Place on un-greased cookie sheet (or use non-stick spray if desired); bake at 350-degrees F for thirty minutes or until empanadas are golden brown in color. Allow to cool slightly before serving.
*Pumpkin Empanadas image (C) Carlos Disogra (2013). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Graveyard Grub (intro)
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
