Prep 20 mins
Cook 25 mins
My mother-in-law makes these every Christmas. Empanadas are a staple in the Hispanic community. It's a little time consuming but South Texans love these! Serve with hot coffee or hot cocoa!
- 2 cups flour
- 1 teaspoon salt
- 2⁄3 cup shortening or 2⁄3 cup lard
- 2 tablespoons shortening or 2 tablespoons lard
- 4 -5 tablespoons cold water
- 1 (12 ounce) can canned pumpkin
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 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.
The dough did not have the right consistency. Also on the 3rd line you have 2/3 cups tbsps shortening or lard. Is that a typo?