Sweet Pumpkin Empanadas
Ingredients
- 2 1/2 cups flour, all-purpose ⓘ
- 2 tablespoons sugar granulated ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ground ⓘ
- 1/2 cup butter melted ⓘ
- 1/2 cup milk ⓘ
- 2 large eggs ⓘ
- 16 ounces pumpkin puree (canned) ⓘ
- 3/4 cup brown sugar packed ⓘ
- 3/4 cup pecans ⓘ
- 1/2 cup raisins, seedless
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon water ⓘ
- 1 teaspoon cinnamon ground ⓘ
- 18 teaspoon cloves ground ⓘ
Instructions
- Combine flour, sugar, salt, and 1/2 teaspoon cinnamon in medium bowl.
- Beat butter, milk, and one egg in small bowl.
- Add to dry ingredients; mix well.
- Form into ball and cover; chill for 1 hour.
- Combine pumpkin and brown sugar in medium bowl.
- Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well.
- Divide dough into 12 to 14 portions.
- On lightly floured board, roll out each portion into 6-inch circle.
- Place scant 1/4 cup pumpkin mixture on each circle.
- Moisten edges with water; fold in half, pressing edges with fork to seal.
- Scallop sealed edges by indenting at 3/4 inch intervals.
- Place on ungreased baking sheet.
- Beat remaining egg; brush on top of empanadas.
- Mix cinnamon sugar and sprinkle over empanadas.
- Bake in preheated 400F (200C) oven for 15 to 20 minutes or until golden brown.
- Serve warm or cool on wire rack.
Nutrition & Diet Analysis (per serving)
1117
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).