Pumpkin Empanadas
2 c Unbleached white flour 2 tb Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1/4 c Cold sweet butter 1 tb Brandy 3 tb Milk 16 oz Canned pumpkin puree 3/4 c Brown sugar 2 t...
Ingredients
- 2cup unbleached white flour
- 2tbsp sugar
- 2tsp baking powder
- 1/2tsp salt
- 1/2cup shortening
- 1/4cup cold sweet butter
- 1tbsp brandy
- 3tbsp milk
Directions
- 1
2 c Unbleached white flour 2 tb Sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1/4 c Cold sweet butter 1 tb Brandy 3 tb Milk 16 oz Ca
- 2
Both the crust and the filling are excellent
- 3
The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie)
- 4
The only problem that I encountered was that the dough was a bit hard to handle++it tended to tear and was a bit hard to roll out thin
- 5
That may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a ha
- 6
Also, instead of making the dough by hand, I used my food processor and it turned out just fine
- 7
Just don't over process the dough if you do it that way These remind me of Mexican Dim-Sum
- 8
In fact I'm sure that they'd be good with meat fillings too++say, curried pork or beef and onions (without the final sprinkling of cinnamon