Josefinas Pumpkin Empanaditas Recipes

PUMPKIN EMPANADITAS

Steps:

• Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.
• Heat oven to 400°F.
• Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
• Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
• Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.

PUMPKIN EMPANADAS

Steps:

• PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
• Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
• Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
• FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
• Heat oven to 400°.
• Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
• Fold over and press edges with fork to seal.
• Place on ungreased cookie sheet or stone.
• Sprinkle with sugar and bake for 20-25 minutes or until golden brown.

JOSEFINA'S PUMPKIN EMPANADITAS

Steps:

• Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
• Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
• Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
• Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
• Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
• Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.