Mexican Pumpkin Empanadas You Have To Try

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Mexican Pumpkin Empanadas

"My take on a traditional pumpkin empanada! Adjust all spices in your taste."

Ingredients :

3 cups all-cause flour
1/three cup white sugar
1 half teaspoons salt
1/4 teaspoon baking powder
1 cup vegetable shortening
1 cup heat water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
1 teaspoon salt
1 1/2 teaspoons floor cinnamon
1 teaspoon floor ginger
1/2 teaspoon ground cloves
1 beaten egg

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H

Preheat oven to 350 levels F (one hundred seventy five degrees C). Line baking sheets with parchment paper.
In a huge bowl, whisk the flour, 1/three cup of sugar, 1 half of teaspoons of salt, and baking powder collectively. Cut the shortening into the flour combination until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, simply till you could accumulate the dough collectively. Knead the dough a few instances within the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each area into thirds to make 12 same portions. Roll the quantities into balls. Cover the dough balls with a fabric, and allow to rest at the same time as you are making the filling.
Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves collectively until easy. On a floured floor, roll each dough ball out into a thin circle about 6 inches throughout; spoon about 1/three cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust collectively with a fork, leaving little fork strains inside the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the pinnacle of every pie with overwhelmed egg.
Bake in the preheated oven till the filling is hot and the crusts are shiny and browned, approximately 20 minutes.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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