Mama's Pumpkin Empanadas

Prep Time:
20 minutes
Cook Time:
20 minutes
Makes:
24 Empanadas
Source

H-E-B

Ingredients

3cupsall-purpose flour,

1stickCrisco baking sticks,

1(15.5 ounce) canHill Country Fare Solid Pumpkin for Pie,

3largeeggs,

1/2cupHill Country Fare Sweetened Condensed Milk,

2teaspoonspumpkin pie spice,

Directions

1Heat oven to 425 degrees. Spray two large baking sheets with nonstick cooking spray and set aside.

2In a large bowl, sift flour (you can add 1/2 teaspoon salt if desired). Using an electric mixer on low speed (or you can use the food processor and pulse the mixture for 30 seconds), add Crisco shortening and mix for 1 minute until mixture looks like coarse meal.

3Gradually, add 1/2 cup plus 1 tablespoon chilled water and continue to mix with your fingers until the dough holds together. Form dough into two flat balls, wrap in plastic wrap and chill for 30 minutes.

4Meanwhile, combine pumpkin, eggs, condensed milk, and pumpkin pie spice in a large mixing bowl. Mix pumpkin mixture until smooth; set mixture aside.

5Divide pie crust dough into 24 small balls. Roll each ball into a 6-inch round on a lightly floured surface. Place 2 tablespoons pumpkin mixture in center of dough round and fold dough over in half. Roll and pinch edges of dough together and place empanadas on prepared baking sheet. Pierce empanadas with a fork and brush tops with remaining sweetened condensed milk.

6Bake empanadas for 18 minutes until golden. Cool and serve

Nutritional Information

No Nutritional Information Available

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