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My review
Mexican Pumpkin Empanadas
24
Esther Loveall Saunders
"My take on a traditional pumpkin empanada! Adjust all spices to your taste."
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Ingredients
1 h servings 384Original recipe yields 12 servings (12 empanadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
- Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 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 together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
- Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 6879 Ratings
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Most helpful positive review
12/24/2010
A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instea...
Most helpful critical review
11/19/2011
This recipe is a good base to start from, but I reccomend several changes. First, it is much easier to use pre-made dough or a pie crust. Second, try mixing more cinnamon and some nutmeg into ...
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12/24/2010
A correction is needed it the Directions. 1/4 tsp baking powder needs o the dry ingredients. I almost missed putting that in! These turned out great. I used one large can of pumpkin, instea...
11/29/2010
I've wanted to try making empanadas for a long time but my grandmother passed away before I was interested in learning how to make them. This recipe was easy & came out great! I added cinnamon...
9/6/2012
There's a reason there's a dough recipe here people; it's not just a pie crust. The dough is much more spongy and sweet than pie crust, so no wonder those who use premade crusts are returning l...
12/28/2010
I added some ground cinnamon to the flour mixture like a couple of other reviewers, 5 tsp. of it. I used butter instead of shortening and I used 4 cups of sweet potato that I wanted to use up, i...
11/19/2011
This recipe is a good base to start from, but I reccomend several changes. First, it is much easier to use pre-made dough or a pie crust. Second, try mixing more cinnamon and some nutmeg into ...
2/27/2011
Delicious! Since moving from CA to the midwest we miss our local mexican bakery and have been trying to find a recipe that is similiar to the pumpkin empanadas we would order by the dozen. This...
10/16/2011
The dough recipe is perfect, I've had trouble with it before with different recipes in the past. I would also like to remind people to add the baking powder just as others have mentioned in thei...
1/18/2011
Used pre-made refrigerated pie crust. Dusted with powdered sugar.
12/20/2010
Basic but delicious recipe. I decided to add some ground cinnamon into the dough for a bit more color/flavor and they came out great, my friends and family ate them all within 2 days.