Pumpkin Empanada Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
• Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
• Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Steps:

• To make pastry dough: Place butter and shortening in freezer for 15 minutes then cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
• Add butter and pulse 5 to 6 times until it is blended uniformly. Add shortening and pulse another 3 to 4 times.
• Remove lid of food processor and pour in the ice water and egg. Replace lid and pulse 5 times. Stop to scrape down the sides and process for another 5 pulses.
• The dough should hold together when clinched in your fist.
• Place mixture in a large zip-top bag, squeeze together until it forms a ball, press into a rounded disk, and then refrigerate for 30 minutes.
• To make pumpkin filling:.
• In a small saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter. Stir in the pumpkin and the spices.
• Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon.
• Remove from heat and stir in the orange peel.
• In a small bowl, combine cinnamon and sugar; set aside.
• Prepare oven to 425 degrees F. Lightly grease a large baking sheet. Take the chilled pastry dough and divide it in half.
• Divide each half into eight pieces. On a floured board, roll each of the pieces into a circle about 4 inches across and 1/8-inch thick.
• Fill each with a generous tablespoon of the cooled pumpkin filling. Fold the circle into a half-moon shape enclosing filling.
• Using a fork, press down the edges into a crimped border. Not only will this look nice, it will help keep the empanada closed after baking.
• With a pastry brush, paint the top with the egg wash (made by combining one egg with a teaspoon of water).
• Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Sprinkle with the cinnamon-sugar immediately after removing from the oven.

Steps:

• Preheat oven to 400°. In a small bowl, whisk egg white and vanilla; set aside. In another small bowl combine brown sugar, aniseed, cinnamon and nutmeg; set aside. , In a small bowl, beat cream cheese and pie mix until smooth. Add egg yolk; beat on low speed just until blended. Stir in pecans., On a lightly floured surface, roll each crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 teaspoon filling on 1 side of each circle. Brush edges of crust with egg white mixture; fold circles in half. With a fork, press edges to seal. Brush with egg white mixture and sprinkle with spice mixture. Bake until golden brown, 15-20 minutes. , Freeze option: Cover and freeze unbaked empanadas on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed.

Steps:

• PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
• Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
• Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
• FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
• Heat oven to 400°.
• Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
• Fold over and press edges with fork to seal.
• Place on ungreased cookie sheet or stone.
• Sprinkle with sugar and bake for 20-25 minutes or until golden brown.