mexican pumpkin empanadas

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking powder
• 1 cup vegetable shortening
• 1 cup warm water
• 4 cups canned pure pumpkin
• 2 eggs
• 1 cup white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 beaten egg

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• in a large bowl, whisk the flour, 1/3 cup of sugar, and 1 1/2 teaspoons of salt together. cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. knead the dough a few times in the bowl, then scrape it out a floured surface. cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. roll the portions into balls. cover the dough balls with a cloth, and allow to rest while you make the filling.
• mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. on a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. gently lay the empanadas the prepared baking sheets. brush the top of each pie with beaten egg.
• bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.