Pumpkin Empanadas - Sl 10-82 Recipe

Mexican Recipes To-Go

Mexican Empanada Recipes

Ingredients:

16 oz Can pumpkin
3/4 cup Sugar
1 tsp Ground allspice
4 cup All-purpose flour
1/2 cup Sugar
1 tbsp Plus 1 tspn baking powder
1 tsp Salt
1 1/3 cup Shortening
1 cup Milk
Milk (yes, it's correct)
1 each Egg white, beaten
1/4 cup Sugar
1/2 tsp Ground cinnamon

Instructions:

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set
aside.
Combine flour, 1/2 cup sugar. baking powder, and salt; cut in
shortening with pastry blender until mixture resembles coarse meal.
Sprinkle 1 cup milk evenly over surface; stir with a fork until all
dry ingredients are moistened. Shape into a ball; chill. Roll out to
1/8th-inch thickness; cut into 4-inch circles.
Place about 1 tablespoon pumpkin mixture in center of each circle.
Moisten edges with additional milk; fold in half, and press edges
together with a fork. Brush empanadas with egg white; place on
ungreased baking sheets, and bake at 450 degrees F for 8 to 10
minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle
over empanadas while still warm.
Yield: about 1-1/2 dozen.

From Mrs. Mack C. Ivy of Texas in October, 1982 "Southern Living"
Typos by Jeff Pruett

Servings: 18

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