Vegan Pumpkin Empanadas
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 131.0
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 138.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
View full nutritional breakdown of Vegan Pumpkin Empanadas calories by ingredient
Introduction
A delicious twist on my grandma's traditional mexican pumpkin empanadas. Now all vegans can enjoy this! It is animal free and absolutely amazing. Enjoy! A delicious twist on my grandma's traditional mexican pumpkin empanadas. Now all vegans can enjoy this! It is animal free and absolutely amazing. Enjoy!Number of Servings: 40
Ingredients
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Dough:
4 cups all-purpose flour
1/2 cup sugar
4 tsp baking powder
1 tsp salt
1 1/3 cup vegetable shortening (I use Crisco Butter Flavor)
1 cup soy milk, unsweetened
Filling:
1 3/4 cups fresh pumpkin, cooked
3/4 cup granulated sugar
1 tsp groung allspice
Finishing Touches:
2 tbsp soy milk, unsweetened
2 tbsp Earth Balance Buttery Spread, melted
1/4 cup sugar
1 tsp cinnamon powder
Directions
Dough:
Stir in Flour, Sugar, Baking Powder and Salt. Cut in Shortening with a pastry blender until the mixture resembles a coarse meal. Sprinkle in the milk evenly over the surface and stir until it form a dough and it is all evenly moistened. Shape into a ball. Chill the dough in the refrigerator or freezer until cold but not frozen.
Filling:
Combine Pumpkin, Sugar and Allspice in a food processor and mix all. You may choose the consistency according to taste some people like the filling very creamy, I prefer it a little more chunky with pumpkin bits. Set mixture aside.
Finishing Touches:
Roll out cold dough to 1/8-inch thickness, cut into 4-inch circles. They should resemble little tortillas. Place 1 tbsp of the filling mixture in the center of each circle. Moisten edges with a little milk; fold in half, and press edges together with fork. Place them on a ungreased baking sheet.
Mix the sugar with the cinnamon. Brush empanadas with melted Earth Balance and sprinkle the sugar cinnamon mixture over them.
Bake at 450 degrees F for 8-10 minutes or until they get golden. I usually bake a batch of 10 empanadas at a time.
Let it cool and enjoy!
Number of Servings: 40
Recipe submitted by SparkPeople user LALELIS.
Stir in Flour, Sugar, Baking Powder and Salt. Cut in Shortening with a pastry blender until the mixture resembles a coarse meal. Sprinkle in the milk evenly over the surface and stir until it form a dough and it is all evenly moistened. Shape into a ball. Chill the dough in the refrigerator or freezer until cold but not frozen.
Filling:
Combine Pumpkin, Sugar and Allspice in a food processor and mix all. You may choose the consistency according to taste some people like the filling very creamy, I prefer it a little more chunky with pumpkin bits. Set mixture aside.
Finishing Touches:
Roll out cold dough to 1/8-inch thickness, cut into 4-inch circles. They should resemble little tortillas. Place 1 tbsp of the filling mixture in the center of each circle. Moisten edges with a little milk; fold in half, and press edges together with fork. Place them on a ungreased baking sheet.
Mix the sugar with the cinnamon. Brush empanadas with melted Earth Balance and sprinkle the sugar cinnamon mixture over them.
Bake at 450 degrees F for 8-10 minutes or until they get golden. I usually bake a batch of 10 empanadas at a time.
Let it cool and enjoy!
Number of Servings: 40
Recipe submitted by SparkPeople user LALELIS.
