PUMPKIN EMPANADAS
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. lard or shortening
2 beaten eggs
1/2 c. milk
Pumpkin Filling
Cooking oil or shortening for deep-fat frying (optional)
Powdered sugar or sugar
Milk (optional)
In a mixing bowl, stir
together flour, baking powder, and salt. Cut in lard or
shortening until mixture resembles fine crumbs. Combine eggs and
milk; add to flour mixture, stirring until all is moistened (use
hands, if necessary). Form into a ball. Cover and chill for 1
hour. Meanwhile, prepare Pumpkin Filling. Divide dough into 16
portions. On a lightly floured surface, roll each portion into a
6-inch circle. Place about 3 tablespoons of the Pumpkin Filling
in the center of each circle. Brush edges with water. Fold in
half; press edges with tines of fork to seal. Fry or bake as
directed below. Makes 16.
TO FRY: Fry empanadas, a few
at a time, in deep hot 375 degree fat about 4 minutes or until
golden, turning once. Drain on paper toweling. Sprinkle with
powdered sugar.
TO BAKE: Place empanadas
onto a greased baking sheet. Brush tops with milk; sprinkle with
sugar. Bake, uncovered, in a 400 degree oven about 15 minutes or
until golden.
PUMPKIN FILLING
In a mixing bowl, combine 1 (16 oz.) can pumpkin, 1 cup packed
brown sugar, 3/4 cup chopped walnuts, 1/2 cup raisins, 1
teaspoon ground cinnamon, and ground cloves.
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