Pumpkin empanadas - sl 10/82

18 servings

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

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

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