Pumpkin Parmesan Empanadas

This recipe was found on a bottle of Crisco Oil.

• Ready In: 1 hr
• Yields: 12 Empanadas

Ingredients

• CRUST

• 3  cups all-purpose flour
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon salt
• 9  tablespoons  well chilled shortening
• 2⁄3-1  cup milk

• FILLING

• 1  tablespoon shortening
• 1  cup  chopped onion
• 1  tablespoon  firmly packed brown sugar
• 1  teaspoon fresh thyme leaves or 1⁄4 teaspoon dried thyme leaves
• 3⁄4 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1⁄2 cup ricotta cheese
• 2⁄3 cup  graded parmesan cheese or 2⁄3 cup romano cheese

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.