Prep: 40 mins | Cook: 20 mins | Total: 1 hr | Servings: 12 | Yield: 12 empanada
My mom makes the best empanada. She has her recipe and I have mine. I am about to share with her this amazing Mexican Pumpkin Empanada recipe that I found a few weeks ago. Pretty simple, not fussy, and darn delicious! I am a hundred percent sure that she’ll love these empanadas. So good, it blew my mind!
INGREDIENTS
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3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoon salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup of warm water
4 cups canned pure pumpkin
2 large eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 beaten egg
HOW TO MAKE MEXICAN PUMPKIN EMPANADAS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use a parchment paper to line the baking sheets.
Step 3: Add the flour, 1/3 cup of sugar, 1 1/2 tsp of salt, and baking powder in a large bowl. Whisk well. Add in the shortening until the mixture resembles coarse crumbs. Add in the water, about 2 tablespoons at a time. Stir until you can gather the dough together.
Step 4: Knead the dough several times in a bowl. And scrape the dough out onto a floured surface. Divide the dough in quarters and cut each into thirds to create 12 equal portions. Roll each into balls and cover them with a cloth. Let the balls rest until you are done making the filling.
Step 5: In a bowl, add in the pumpkin, 2 eggs, a cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves. Mix until smooth.
Step 6: On a floured surface, roll the dough out about 6 inches across into a thin circle. Put about 1/3 cup of the filling into the middle of the dough circle.
Step 7: Make half-moon shaped pie by folding the dough over the filling. With a fork, crimp the edges of the crust, leaving small fork lines in the dough.
Step 8: On the prepared baking sheets, gently lay the empanadas. Then, brush the top of the pies with a beaten egg.
Step 9: Place inside the preheated oven and bake for about 20 minutes until the filling is hot and the crusts are shiny and browned.
Nutrition Facts:
Per Serving: 384.2 calories; fat 18.6g 29% DV; cholesterol 46.5mg 16% DV; sodium 709.8mg 28% DV; protein 5.5g 11% DV; carbohydrates 52.3g 17% DV
Ingredients
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup vegetable shortening
- 1 cup of warm water
- 4 cups canned pure pumpkin
- 2 large eggs
- 1 cup white sugar
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 beaten egg
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use a parchment paper to line the baking sheets.
Step 3: Add the flour, 1/3 cup of sugar, 1 1/2 tsp of salt, and baking powder in a large bowl. Whisk well. Add in the shortening until the mixture resembles coarse crumbs. Add in the water, about 2 tablespoons at a time. Stir until you can gather the dough together.
Step 4: Knead the dough several times in a bowl. And scrape the dough out onto a floured surface. Divide the dough in quarters and cut each into thirds to create 12 equal portions. Roll each into balls and cover them with a cloth. Let the balls rest until you are done making the filling.
Step 5: In a bowl, add in the pumpkin, 2 eggs, a cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves. Mix until smooth.
Step 6: On a floured surface, roll the dough out about 6 inches across into a thin circle. Put about 1/3 cup of the filling into the middle of the dough circle.
Step 7: Make half-moon shaped pie by folding the dough over the filling. With a fork, crimp the edges of the crust, leaving small fork lines in the dough.
Step 8: On the prepared baking sheets, gently lay the empanadas. Then, brush the top of the pies with a beaten egg.
Step 9: Place inside the preheated oven and bake for about 20 minutes until the filling is hot and the crusts are shiny and browned.
