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Pumpkin EmpanadasPumpkin Empanadas



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.



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.


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