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Ingredients:
2 cup unbleached white flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/4 cup cold sweet butter
1 tbsp brandy
3 tbsp milk
16 oz canned pumpkin puree
3/4 cup brown sugar
2 tsp cinnamon, or 2 teaspoons minced wil, d anise leaves
1/4 tsp freshly grated nutmeg
1 egg
2 tsp pure vanilla
1 egg beaten with 1 tablespoon water, for glaze
2 tbsp sugar mixed with 1 teaspoon cinnamo, n
Instructions:
When Grandmama made these little pies she included anise, which grew
wild around our rancho.
Sift together first 4 ingredients. Cut in the shortening and butter
using a pastry blender or 2 knives. The mixture should resemble
coarse meal.
Combine brandy and milk, and drizzle over flour mixture, stirring
with a fork to distribute. Do not over-blend.
Form into a flat disc and wrap in plastic wrap. Chill
30 minutes.
Preheat oven to 400 degrees.
To make the filling, blend together the pumpkin, brown sugar, spices,
egg and vanilla.
When dough is chilled, roll out thinly on a floured board or pastry
cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons
pumpkin filling on the lower half of each dough circle. Fold over top
half. Press the edges together with a fork. Brush tops with egg wash
and place on a baking sheet. Bake 15 to 18 minutes, or until golden.
While still warm, sprinkle with the cinnamon sugar. These may be
baked 1 day ahead. Before serving, warm in a 350 degrees for 8
minutes.
Makes 14 to 16 empanadas.
San Francisco Chronicle, 11/14/90.
Posted by Stephen Ceideburg
Servings: 14
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler
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Pumpkin Empanadas (Jacqueline Higuera Mcmahan Recipe brought to you by Mexican Recipes To-Go
