. . : Pumpkin Empanadas (Jacqueline Higuera Mcmahan) Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
Category Desserts
Total Hits 567
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 c Unbleached white flour

2 tb Sugar

2 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1/4 c Cold sweet butter

1 tb Brandy

3 tb Milk

16 oz Canned pumpkin puree

3/4 c Brown sugar

2 ts Cinnamon, or 2 teaspoons

-minced wild anise leaves 1/4 ts Freshly grated nutmeg

1 Egg

2 ts Pure vanilla

1 Egg beaten with 1 tablespoon

-water for glaze 2 tb Sugar mixed with 1 teaspoon

-cinnamon When Grandmama made these little pies she included anise, which grew wild around our rancho. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 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 4- or 5-inch circles. Place about 2 table- spoons 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 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16 empanadas. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg

Render: 0.001 Sec ¦ By AhmBay