Tasty Recipes: Mexican Pumpkin Empanadas

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Mexican Pumpkin Empanadas

"My take on a traditional pumpkin empanada! Adjust all spices to your taste."

Ingredients :

  • 3 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 1 cup vegetable shortening
  • 1 cup warm water
  • 4 cups canned pure pumpkin
  • 2 eggs
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 beaten egg

Instructions :

Prep : 40M Cook : 12M Ready in : 1H
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
  • Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
  • Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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