Try this Pumpkin Empanadas recipe, or contribute your own.
Suggest a better descriptionThanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin pie (at least my punkin pie). The only problem that I encountered was that the dough was a bit hard to handle++it tended to tear and was a bit hard to roll out thin. That may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a half hours! It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just dont over process the dough if you do it that way These remind me of Mexican Dim-Sum. In fact Im sure that theyd be good with meat fillings too++say, curried pork or beef and onions (without the final sprinkling of cinnamon sugar though). 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 400F. 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 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg November 24 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Pie (102g) | ||
Recipe Makes: 14 | ||
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Calories: 313 | ||
Calories from Fat: 82 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 136.5mg | 5 % | |
Potassium 112.5mg | 3 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 52.2g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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