Empanadas: Pumpkin Pie Style
I remember one afternoon at the end of my Sophomore year at the University of Nebraska, a Spanish Literature professor had asked our class if we wanted an end-of-the-semester party. Naturally, everyone said yes and students volunteered to bring some stuff along. I was one of those volunteers. I took this little she-bang up with my mom and we decided we would do empanadas. However, these wouldn't be the typical veggie or meat empanadas. These would be dessert empanadas filled with pumpkin. We both thought it would be unique and something fun. They were a hit. I had one plate out of three remain. I had a good time at that Spanish party. I miss having those days...Hope you guys enjoy this recipe!
(c) 2013 Jennifer
It's been a little while since I've done empanadas so I might be incorrect with a few things. Please feel free to correct me and throw in a few suggestions! Thanks guys!
- 2 1/2 cups Flour
- 1/2 teaspoon Salt
- 3/4 cups Shortening
- 1/2 cup Water
- 1-2 cans pumpkin (pie)
- Preheat your oven to 425 degrees. In the meantime, we'll start off with our dry ingredients and mix them together. Then we will follow that up with our water and our egg, which will act as a binder for our dough.
- Once we get our dough prepared, we can roll it all out. Thickness will vary (give or take 1/8 of thickness if you wish to be precise). Cut the dough into squares and then you're ready to fill them with pumpkin (or pumpkin pie)
- Just take your pumpkin pie filling and put it on your square-cut dough. Fold your dough over your filling, leaving just enough dough in order to pinch it together, creating a tight and secure seal.
- Repeat the process until you're ready and then pop them into the oven for about 30-35 minutes.
© 2013 Jennifer