Title: Sweet Pumpkin Empanadas
Categories: Cookies
Yield: 12 servings
2 1/2 c All-purpose flour
2 tb Granulated sugar
1 ts Salt
1/2 ts Ground cinnamon
1/2 c Butter or margarine; melted
1/2 c Milk
2 Eggs
16 oz Canned pumpkin
3/4 c Brown sugar; packed
3/4 c Chopped pecans or walnuts
1/2 c Raisins
1 tb Lemon juice
1 tb Water
1 ts Ground cinnamon
1/8 ts Ground cloves
Cinnamon sugar:
1/2 c Granulated sugar
1 1/2 ts Ground cinnamon
Combine flour, sugar, salt, and 1/2 teaspoon cinnamon in medium bowl.
Beat butter, milk, and one egg in small bowl. Add to dry ingredients; mix
well. Form into ball and cover; chill for 1 hour.
Combine pumpkin and brown sugar in medium bowl. Add nuts, raisins,
lemon juice, water, cinnamon, and cloves; mix well. Divide dough into 12 to
14 portions. On lightly floured board, roll out each portion into 6-inch
circle. Place scant 1/4 cup pumpkin mixture on each circle. Moisten edges
with water; fold in half, pressing edges with fork to seal. Scallop sealed
edges by indenting at 3/4-inch intervals. Place on ungreased baking sheet.
Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and
sprinkle over empanadas. Bake in preheated 400F oven for 15 to 20 minutes
or until golden brown. Serve warm or cool on wire rack.
