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Cooking Recipes
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Mexican
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Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
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Pumpkin Empanadas (Jacqueline Higuera Mcmahan) |
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| Ingredients: |
- 2 cup Unbleached white flour
- 2 tsp Cinnamon, or 2 teaspoons minced wild anise leaves
- 2 Tbs Sugar
- 2 tsp Baking powder
- 1/4 tsp Freshly grated nutmeg
- 1/2 tsp Salt
- 1 Egg
- 1/2 cup Shortening
- 2 tsp Pure vanilla
- 1/4 cup Cold sweet butter
- 1 Egg beaten with 1 tablespoon water for glaze
- 1 Tbs Brandy
- 3 Tbs Milk
- 2 Tbs Sugar mixed with 1 teaspoon cinnamon
- 16 oz Canned pumpkin puree
- 3/4 cup Brown sugar
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| Directions: |
- 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.
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