Pumpkin Empanadas
Ingredients
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¼ teaspoon baking powder
- 1 cup vegetable shortening
- 1 cup warm water
- 4 cups canned pure pumpkin
- 1 cup white sugar
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 large beaten egg
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.
- Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
- To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
- Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
- Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.
Source
Original recipe: View Original