Cinnamon Pumpkin Empanada

I found this recipe on a blog called Sook's Kitchen and boy does it look yummy. I'm a big fan of pumpkin (real pumpkin not just "pumpkin flavored") but it's so hard to find canned pumpkin all year round. So this past Thanksgiving (the MOMENT I saw pumpkin on the shelves) I stocked up on a number of cans.

This past weekend I made a Sweet Brie Ring (also found on Sook's Kitchen) for my sister's birthday breakfast. I think this weekend (or perhaps for dessert one evening) I'll be making these Cinnamon Pumpkin Empanadas.

This recipe sure does make me wish it was Autumn (although I'm also still waiting for Spring and Summer to show up).


Pumpkin filling-
1 (15 oz) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ground ginger (optional)

Empanada Dough- (I have to be honest...I'm most likely going to use a premade dough)
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2 oz) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening


For the filling: Mix ingredients together and set aside. Preheat oven to 350 degrees.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).


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