Recipe Categories
Tex Mexican
Empanada & Empanadillas

Kat's Pumpkin Empanada

2 c flour
2 tbs sugar
2 tesp baking powder
1/2 tesp salt
16 oz pumpkin puree
3/4 c sugar, brown
2 tesp cinnamon
1/4 tesp nutmeg
1 egg1/2 c shortening
1/4 c butter, unsalted; chilled
1 tbs brandy
3 tbs milk
2 tesp vanilla
1 egg
1 tbs water
2 tbs sugar
1 tesp cinnamon

Sift together flour, sugar, baking powder, and salt. Cut in the
shortening and butter using a pastry blender or two 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 four- or five-inch circles. Place about two
tablespoons of 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 one day ahead. Before serving,
warm at 350 F. for eight minutes.