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Add a photoServings: 12
Ingredients
- 2 c. Unbleached white flour
- 2 Tbsp. Sugar
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Shortening
- 1/4 c. Cool sweet butter
- 1 Tbsp. Brandy
- 3 Tbsp. Lowfat milk
- 16 ounce Canned pumpkin puree
- 3/4 c. Brown sugar
- 2 tsp Cinnamon, or possibly 2 tsp. chopped wild anise leaves
- 1/4 tsp Freshly grated nutmeg
- 1 x Egg
- 2 tsp Pure vanilla
- 1 x Egg beaten with 1 Tbsp. water for glaze
- 2 Tbsp. Sugar mixed with 1 tsp. cinnamon
Directions
- Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem which I encountered was which the dough was a bit hard to handleit tended to tear and was a bit hard to roll out thin. Which 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 half hrs!
- It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just do not over process the dough if you do it which way
- These remind me of Mexican Dim-Sum. In fact I'm sure which they'd be good with meat fillings toosay, curried pork or possibly beef and onions
- (without the final sprinkling of cinnamon sugar though).
- Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or possibly 2 knives. The mix should resemble coarse meal.
- Combine brandy and lowfat milk, and drizzle over flour mix, stirring with a fork to distribute. Don't over-blend.
- Form into a flat disc and wrap in plastic wrap. Refrigeratefor 30 min.
- Preheat oven to 400F.
- To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.
- When dough is chilled, roll out thinly on a floured board or possibly pastry cloth. Cut into 4- or possibly 5-inch circles. Place about 2 Tbsp. pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 min, or possibly till golden brown.
- While still hot, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, hot in a 350F oven for 8 min.
- Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline
- When Grandmama made these little pies she included anise, that grew wild around our rancho.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 120 | 42% |
| Total Fat 13.55g | 17% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 2.86g | |
| Cholesterol 41mg | 14% |
| Sodium 441mg | 18% |
| Potassium 138mg | 4% |
| Total Carbs 37.33g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 19.2g | 13% |
| Protein 3.69g | 6% |
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