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Pumpkin Empanadas

2 cups flour
1 teaspoon salt
23 cup shortening or 23 cup lard
2 tablespoons shortening or 2 tablespoons lard
4 -5 tablespoons cold water
1 (12 ounce) can canned pumpkin
12 cup brown sugar
12 teaspoon cinnamon
14 teaspoon ground ginger


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.

Source: www.food.com