Recipe: Empanadas – Dessert Turnovers With Pumpkin or Pineapple Filling
Summary: These Empanadas can be made with Pumpkin or Pineapple Filling
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup lard or shortening
- 2 eggs
- 1/2 cup milk
- Fat for deep-fat frying (optional)
- Powdered sugar or granulated sugar
- *Pumpkin Filling*
- 16 oz Can Pumpkin Filling
- 1 Cup Packed Dark Brown Sugar
- 3/4 Cup Chopped Walnuts
- 1/2 Cup Rasins
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Cloves
Instructions
- Stir together flour, baking powder, and salt.
- Cut in lard or shortening till mixture resembles cornmeal.
- Beat eggs with milk.
- Add to Flour mixture, stirring till combined (use hands if necessary).
- Form dough into a ball; cover and chill 1 hour.
- Divide dough into 16 portions.
- On lightly floured surface roll each part to a 6-inch circle.
- Place about 3 tablespoons Pumpkin Filling on each.
- Moisten edges with a little water; fold in half, pressing edges with a fork to seal.
- Fry or bake as directed below.
- Makes 16.
- To Fry:
- Fry empanadas, a few at a time, in deep hot fat (375°) for about 4 minutes or till golden, turning once.
- Drain on paper toweling.
- Sprinkle with powdered sugar.
- To bake:
- Place empanadas on baking sheet.
- Brush tops with a little milk; sprinkle with granulated sugar.
- Bake in 400° oven for about 15 minutes or till golden brown.
- Pumpkin Filling:
- Stir together one 16-ounce can pumpkin, 1 cup packed dark brown sugar, 3/4 cup chopped walnuts, l/2 cup raisins, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
- Makes about 3 cups.
Quick notes
Makes 16 Empanadas.
Variations
For another filling:
Well-drained crushed pineapple makes a tasty tilling too.
You will need about 3 cups, measured after draining, to fill 16 empanadas
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Mexican
