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Ingredients:
16 oz can pumpkin
3/4 cup sugar
1 tsp ground allspice
4 cup all-purpose flour
1/2 cup sugar
1 tbsp plus 1 tspn baking powder
1 tsp salt
1 1/3 cup shortening
1 cup milk
1 milk (yes, it's correct)
1 each egg white, beaten
1/4 cup sugar
1/2 tsp ground cinnamon
Instructions:
Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set
aside.
Combine flour, 1/2 cup sugar. baking powder, and salt; cut in
shortening with pastry blender until mixture resembles coarse meal.
Sprinkle 1 cup milk evenly over surface; stir with a fork until all
dry ingredients are moistened. Shape into a ball; chill. Roll out to
1/8th-inch thickness; cut into 4-inch circles.
Place about 1 tablespoon pumpkin mixture in center of each circle.
Moisten edges with additional milk; fold in half, and press edges
together with a fork. Brush empanadas with egg white; place on
ungreased baking sheets, and bake at 450 degrees F for 8 to 10
minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle
over empanadas while still warm.
Yield: about 1-1/2 dozen.
From Mrs. Mack C. Ivy of Texas in October, 1982 "Southern Living"
Typos by Jeff Pruett
Servings: 18
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
More information:
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Pumpkin Empanadas 2 Recipe brought to you by Mexican Recipes To-Go
