Total Time
1hr
Prep 45 mins
Cook 15 mins

This recipe was found on a bottle of Crisco Oil.

Ingredients Nutrition

Directions

  1. FOR CRUST:.
  2. COMBINE: flour, sugar, and salt in food processor. Add shortening (Cover and pulse until the mixture resembles coarse crumbs.
  3. Pulse while adding Milk (1 tablespoon at a time). Until dough holds together when pressed into a ball.
  4. Shape into 3 round disks.
  5. Wrap in plastic wrap. Chill 30 minutes to up to 2 days.
  6. FOR FILLING:.
  7. Heat shortening in large skillet over medium heat.
  8. Add onion, Cook 7 minutes or until tender.
  9. Stir in brown sugar, thyme and salt until evenly blended.
  10. Stir in pumpkin, ricotta, and Parmesan cheese.
  11. HEAT 1-inch deep vegetable oil to 350 degrees in large skillet over medium heat.
  12. Divide dough into 12 equal pieces.
  13. Roll each to a 6 inch circle on lightly floured surface.
  14. Brush edges with water.
  15. Spoon 1/4 cup pumpkin mixture onto each circle.
  16. Fold dough in half to cover filling.
  17. Press edges with fork to seal.
  18. COOK empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time.
  19. Drain on paper towels.
  20. Cool 10 minutes before serving.