Pumpkin Empanadas

By Texaschef11

Ingredients

• Pumpkin Filling
• 1 15-ounce can pumpkin
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon ginger (optional)
• 1/8 teaspoon ground cloves (optional)
• Place all ingredients in a medium sized bowl, and mix well to combine. Set aside.
• Empanada Dough
• 1/3 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 1/4-ounce packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1 tsp. cinnamon
• 3 cups flour, divided in half
• generous 3/4 cup vegetable shortening

Preparation

Step 1

Heat oven to 350F. Combine sugar, salt, yeast, baking powder, and cinnamon in mixing bowl and mix well. Add water. Using an electric mixer, mix thoroughly. Then, gradually add in half of the flour, stirring slowly. Add shortening and mix thoroughly. Slowly blend in the remaining flour.

Divide dough into 4 equal parts, and shape each part into a ball. Slap dough between well-floured hands until slightly flattened, and then roll out onto a floured surface to approximately 1/8″ thick. Using a large biscuit cutter or tupperware lid, make circles approximately 4 inches in diameter. You should get roughly 4 circles from each ‘part’.

Spoon about 1 tablespoon of filling into the center of each circle. Fold over, pressing the edges to seal, first with your finger. Go over edge again with a salad fork to make decorative marks and fully seal.

If desired, brush with butter or egg white, and sprinkle with more sugar.

Bake on a parchment lined baking tray until golden brown, 18-20 minutes. Be sure to watch closely, they can burn fast.