Leftover Turkey Tetrazzini Sent home with lots of leftover turkey? Don't resort to making standard,…
Mexican Pumpkin Empanadas
A pumpkin-flavored take on traditional empanadas! Adjust all spices to your taste.
Servings: 12 empanadas
- 3 c all purpose flour
- 1/3 c white sugar
- 1 1/2 tsp salt
- 1/4 tsp baking powder
- 1 c vegetable shortening
- 1 c warm water
- 4 c canned pure pumpkin
- 1 c white sugar
- 2 large eggs
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 large egg beaten
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Make dough: Whisk together flour, sugar, salt, and baking powder 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.
- Make filling: Mix together pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves 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 shiny and browned, about 20 minutes.