Fresh Pumpkin Empanadas (de Calabasa)
delicious empanadas filled with homemade pumpkin puree, anise & ginger
Empanada Dough Ingredients
- * 3/4 cup shortening
- * 1/4 cup sugar
- * 2 3/4 cup all-purpose flour
- * 1/8 tsp baking powder
- * 1 t anise powder
- * 1 pinch salt
- * 4 ounces warm water
Empanada Pumpkin Filling Ingredients
- * 2 cups fresh pumpkin puree
- * 1/2 cup brown sugar
- * 1 tsp ground cinnamon
- * 1/2 t ground anise
- * 1/2 t ginger
Empanada Dough Recipe
Combine flour, salt, baking powder, and anise and set aside.
In a food processor, blend the sugar and shortening until well blended.
Gradually add in the flour mixture, alternating with warm water.
Continue mixing to make a soft dough ball.
Wrap dough in plastic until ready to use.
Pumpkin Empanada Filling Recipe
Making the empanadas
Divide dough into small balls, then roll out the dough into 5-inch circles. Fill and seal.
Preheat oven to 350ºF.
Bake at 350ºF for 20-25 minutes until golden brown.
Five to ten minutes before pulling from oven, brush some egg whites on each for a pretty golden glaze!
Cool on bake rack or eat warm.