Fall Treat Recipe: Pumpkin Empanada
24 Oct, 2012
Preheat the oven to 350. Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out half of the dough and split it into 12-18 balls, depending on how small you want your empanadas. I prefer one dozen per half of the dough. They also fit nicely on one large cookie sheet.
Roll out the dough into small round circles. Add a small dollop of filling on one half of the rolled out dough. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked.
Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Place on a large greased cookie sheet. Bake for 15-20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes. Yields 24-30 empanadas.
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorge’s goal is to provide a connection to Latin culture through food. You can find Hispanic Kitchen on the Web at http://www.HispanicKitchen.com.
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