Pumpkin Empanadas

In my mind it is ALWAYS seasonal to cook with pumpkin, though the gardener may disagree with me.

For our last cooking club we had a Mexican inspired dinner with homemade guacamole, homemade salsa, homemade margaritas, and chicken enchiladas. My contribution was the pumpkin empanadas.

Unlike most (meat filled) empanadas, these are sweet, rather than savory, and can be served as desert or as a side.

Growing up we made them to go with tacos after we moved to Wyoming and could no longer buy them at the Mexican bakery. Here is how to make them as written by my sister. (With a few additions of my own).

Filling:

1 can (16 ounces) pumpkin, or 2 cups cooked, mashed sweet potatoes

1/2 cup sugar

1/2 teaspoon anise extract (you can substitute vanilla for a milder flavor)

1 teaspoon allspice (or add 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp cinnamon)

Dough:

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup chilled butter

2/3 cup milk

1/2 teaspoon anise extract (again, use vanilla if you don't like anise)

Topping:

1/4 cup sugar

2 1/2 teaspoons cinnamon

1 egg

 

Filling:

Blend pumpkin with sugar, anise extract and allspice. Set aside.

Dough: Sift together flour, sugar, baking powder, and salt. Cut shortening into flour mixture until it looks like coarse meal. Add milk and anise extract. Stir with fork just until dry ingredients are moistened and cling together to make dough.

Turn out on lightly floured surface and knead 3 to 4 times to finish blending. Make about 30 balls, rolling each into 5 inch circles.

Place about one tablespoon of pumpkin mixture on half of each circle. Brush edge of circle with water and fold dough over into semi-circle. Press edges together with fork. Repeat with other dough and pumpkin.

 

In small bowl, beat and egg with 1 teaspoon of water. Brush the tops of empanadas with egg and place on lightly greased baking sheet. 

 Bake at 425^o F. for 15 minutes or until golden brown.

In small bowl mix topping and sprinkle on empanadas during the last 2 to 3 minutes of baking time. Serve warm. 

err, we forgot to take a photo before eating them all.