Prep Time::40 mins
Cook Time::20 mins
Total Time:: 1 hr
Servings::12
Yield::12 empanadas
Ingredients
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Dough:
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
Filling:
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
Other:
1 large beaten egg
Directions
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.
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