Pumpkin empanadas - sl 10/82
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Can pumpkin |
| ¾ | cup | Sugar |
| 1 | teaspoon | Ground allspice |
| 4 | cups | All-purpose flour |
| ½ | cup | Sugar |
| 1 | tablespoon | Plus 1 tspn baking powder |
| 1 | teaspoon | Salt |
| 1⅓ | cup | Shortening |
| 1 | cup | Milk |
| Milk (yes, it's correct) | ||
| 1 | each | Egg white; beaten |
| ¼ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
Directions
Combine pumpkin, ¾ cup sugar, and allspice; stir well, and set aside.
Combine flour, ½ cup sugar. baking powder, and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle 1 cup milk evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8th-inch thickness; cut into 4-inch circles.
Place about 1 tablespoon pumpkin mixture in center of each circle.
Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine ¼ cup sugar and cinnamon; sprinkle over empanadas while still warm. Yield: about 1-½ dozen.
From Mrs. Mack C. Ivy of Texas in October, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-19-95