These pumpkin empanadas are my take on the traditional Mexican ones Adjust all spices to your taste
Prep Time
1 hr
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
To make the dough: Whisk flour
sugar
salt
and baking powder together 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.
To make the filling: Mix pumpkin
sugar
eggs
cinnamon
salt
ginger
and cloves together 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 golden brown
