Recipe: Pumpkin Empanadas recipes - 4

Hopefully you can adapt one of these recipes to be like your Grandmother's. Good luck. They look delicious!

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Cinnamon-Pumpkin Empanadas
Board: Cooking Club at Recipelink.com
From: Halyna -- NY 9-26-2008

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Pumpkin Epanada Recipe
Source: The Daily Dish

FOR THE FILLING:
2 can pumpkin
1 cup sugar
4 Tbsp. brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
FOR THE DOUGH:
2/3 cup water
1/2 cup sugar
2 tsp. salt
9 tsp. dry yeast (this is generally four packets of dry yeast)
1/4 tsp. baking powder
3 to 4 large pinches of cinnamon
6 cups flour, divided in half
generous 1 1/2 cup vegetable shortening

FOR THE FILLING:
Mix all of the ingredients for the filling together and then set aside until needed.

Preheat your oven to 350 degrees F.

FOR THE DOUGH:
Combine the water, sugar, salt, dry yeast, baking powder and cinnamon. Mix well. Take 3 cups of flour and slowly begin to blend in the flour mixing well. Add the shortening and mix well, and then add the last half of the flour. You should have a pretty easy to work with dough.

Divide the dough into EIGHT equal parts, and shape them into 8 dough balls. Flatten the dough balls, and if they become to sticky, flour your hands really well. Roll them on a floured surface into circles form that are about 4 inches in diameter and about 1/8 or so inch thick.

Now you re ready to fill them . Put about 1 1/2 Tbsp. of filling in the center of each of your circles. Fold them over (in half) and seal the edges by pressing lightly with a fork on both sides.

Place them on a greased cookie sheet and bake at 350 degrees for about 18-20 minutes. Watch them carefully because they do burn easily, so if you want to check on them at about 12-15 minutes, check. You want them to be just about golden brown.

Serve hot and with some whipped cream! So delicious!

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PUMPKIN EMPANADAS
Source: Razzledazzle
Makes 14 to 16 empanadas

2 cup unbleached white flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/4 cup cold sweet butter
1 tbsp brandy
3 tbsp milk
16 oz canned pumpkin puree
3/4 cup brown sugar
2 tsp cinnamon, or 2 teaspoons minced wild anise leaves
1/4 tsp freshly grated nutmeg
1 egg
2 tsp pure vanilla
1 egg beaten with 1 tablespoon water, for glaze
2 tbsp sugar mixed with 1 teaspoon cinnamon

Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes.

Preheat oven to 400 degrees F.

To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet.

Bake for 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350 degrees F oven for 8 minutes.

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PUMPKIN EMPANADAS
Source: babygirl65 / Recipezaar
Makes 10-12 servings

"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!"

2 cups flour
1 teaspoon salt
2/3 cup tbsp shortening or lard
2 tablespoons shortening or lard
4 to 5 tablespoons cold water
1 (12 ounce) can canned pumpkin
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
sugar

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, stirring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.

Heat oven to 400 degrees F.

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.