PUMPKIN EMPANADAS
These doughy treats filled with spiced pumpkin are a classic family recipe from Yvette MarquezSharpnack’s “Muy Bueno” (Hippocrene Books, 2012) and her award-winning blog, MuyBuenoCookbook. com. “We love this dough because it makes just enough to bake two dozen sweet empanadas. These sweet treats are perfect with a cup of Mexican coffee before breakfast or after dinner,” she says. For an easier version, substitute the pumpkin filling with a prepared jam or fruit butter.
FOR THE PUMPKIN FILLING:
2 tablespoons butter 3/4 cup dark brown sugar,
packed firmly
1 (15 ounce) can organic pumpkin puree (not pumpkin pie filling) 1 teaspoon ground
cinnamon
⅛ teaspoon ground
cloves
⅛ teaspoon ground
nutmeg
For the empanada dough: 3 cups all-purpose flour 2 teaspoons baking
powder
½ teaspoon salt
½ cup shortening 2eggs
½ cup milk 2 tablespoons sugar, plus
more for garnish
2 egg whites, beaten
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, stirring until it dissolves. Stir in the pumpkin puree and the spices. Continue to stir over medium heat for about 10 minutes. If the filling is watery, let it cook for a couple minutes longer.
Remove the saucepan from the heat and let cool. After cooled, about 15 minutes, put the filling in the refrigerator for 30 minutes (or overnight) to allowittoset.
While the filling is cooling, make the empanada dough.
Preheat the oven to 350 degrees. Position the baking rack in the middle of the oven.
In a medium bowl, mix together the flour, baking powder and salt. Using a fork or pastry cutter, cut in the shortening with the dry ingredients.
Add the eggs, milk and sugar. Stir to combine. Then, use your hands to knead the mixture into a soft dough.
Divide the dough in half, wrap each portion in plastic wrap and refrigerate 20-30 minutes.
Take out the dough andsplititinto12ballsof dough. Using a rolling pin, roll out the dough balls into small, flat discs. Add a small dollop of filling on one half of the rolled-out dough. Repeat with the remaining discs. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal the edges with a fork by pressing down the tines along the two edges, which also makes for a pretty pattern when baked. Repeat with remaining discs.
Brush each empanada with the beaten egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Spray a large cookie sheet with cooking spray; place the empanadas on the cookie sheet and bake 15-20 minutes. If after 15 minutes the bottoms of the empanadas begin to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes. Makes: 2 dozen empanadas. Per empanada: 148 calories (percent of calories from fat, 36), 3 grams protein, 22 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 21 milligrams cholesterol, 107 milligrams sodium.