Festive Mini Pumpkin Empanadas
1 can (15.5 oz) Hill Country Fare solid pumpkin for pie
3 H-E-B large eggs
1/2 cup Hill Country Fare sweetened condensed milk
2 teaspoons Pumpkin pie spice
1 package (15 oz) Hill Country Fare refrigerated pie crust
1/4 cup Hill Country Fare sweetened condensed milk
Heat oven to 425F.
Spray two large baking sheets with non-stick cooking spray and set aside.
Combine pumpkin, eggs, 1/2 cup sweetened condensed milk and pumpkin pie spice in a large m
ixing bowl. Mix pumpkin mixture with a large spoon until smooth; set mixture aside.
Unroll the pie crusts and lay flat on a cutting surface. Cut each pie round into 12 wedges
Roll each wedge into a ball and set aside in a bowl.
Roll each dough ball on a lightly floured surface into a 3-inch round. Place 1 Tablespoon
pumpkin mixture in center of dough round. Moisten the edges of the dough with water and f
old dough over in half.
Roll and pinch the edges of dough together and place empanada on the prepared baking sheet
. Pierce empanadas with a fork and brush with remaining sweetened condensed milk.
Bake empanadas for 15 minutes until golden. Cool and serve.
No Nutritional Information Available