Pumpkin empanadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.0 cup, mashed Pumpkin, cooked1.0 cup, packed Brown Sugar2.0 tsp Cinnamon, ground2.0 cup Flour - Gold medal all purpose flour0.5 cup Lard0.25 cup Butter, salted3.0 tsp Granulated Sugar0.5 cup (8 fl oz) Water, tap1.0 serving Egg whites, Egg Beater Liquid Egg Whites6.0 tsp Granulated Sugar2.0 tsp Cinnamon, ground
Make pie crust first. Cut in cold butter and lard into 2 cups of flour and 1 tablespoon of sugar until blended in.
Make a well to mix in ice water and slowly add 8 to 10 tablespoons of ice water until dough comes together.
Wrap in plastic and let rest in the fridge for at least 30 minutes.
Cut and peel a "pie pumpkin" or a small pumpkin.
Place pumpkin pieces into a pot with a cup of water a cup of brown sugar and cinnamon and cook until pumpkin is soft.
Let it cool and mash it up or put it in a food processor and blend until smooth.
Roll out pie crust and cut out circles with a glass or biscuit cutter.
Put a tablespoon of filling in the center of each circle and seal with egg whites and press edges with a fork and cut a little hole on the top of each turnovers to vent.
Brush the top of each turnover with egg whites and sprinkle with cinnamon sugar mix.
Bake at 375 for 20 to 25 minutes.
Serving Size: Makes 24 mini turnovers or 12 larger turnovers
Number of Servings: 12.0
Recipe submitted by SparkPeople user MEL912.
Serving Size: Makes 24 mini turnovers or 12 larger turnovers
Number of Servings: 12.0
Recipe submitted by SparkPeople user MEL912.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 12.4 g
- Cholesterol: 18.4 mg
- Sodium: 138.0 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 1.5 g
- Protein: 2.8 g
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