Pumpkin Empanadas
These flaky pumpkin empanadas are perfect for fall! The use of baking powder gives these pastries a fluffiness not usually seen in pie crust, and the anise oil adds a delicious layer of complexity to the more mundane pumpkin-and-allspice filling.
Ingredients
Dough
- 2 cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cups shortening
- 1/4 cup sugar, dissolved in milk used for dough
- 1/2 teaspoon anise oil (optional)
- 2/3 cup milk
Filling
- 1 can (16 oz) pumpkin or mashed sweet potatoes
- 3/4 cup sugar
- 1/2 teaspoon anise oil (optional)
- 1 teaspoon powdered allspice
Instructions
- Sift dry ingredients together and cut in shortening. In a small bowl mix the milk, sugar and anise oil, add to the bowl, and stir just until dough follows fork around bowl. Knead two to three times on floured board and roll out about one-fourth inch thick. Cut in four-inch circles. Now make your filling.
- To make the filling, in a large bowl combine the pumpkin puree, sugar, anise oil, and allspice and mix well.
- To assemble, place one heaping teaspoon pumpkin or sweet potato mixture on one half of the circle of dough, fold over, and crimp edges with fork. Brush pie with canned milk or egg white and bake on greased cookie sheet at 450 degrees for twelve to fifteen minutes or until pie is golden brown. When baked, sprinkle with mixture of sugar and cinnamon and serve warm.
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