Ingredients
-
-
1
-
1/2
-
1/4
-
1/2
-
1/4
-
1/8
-
-
1
-
1/4
-
-
-
-
-
Directions
Cinnamon-Pumpkin Empanadas Empanadas De Calabazas, From Esperanza’s Cafe Joe T. Garcia’s Bakery, Fort Worth courtesy of Texas Monthly magazine., used gliten free flour which is never pliable, but to soften up the dough for rolling I greased my hands with butter which helped avoid cracks in the dough. After they came out tof the oven I realized I shoulf have put an egg wasg over the top to give them a more baked look. used pineapple filling instead this time and they were delicious. I have made your pumpkin version many of times and always receive great reviews, I made using Gluten free flour so I decreased butter by 1/4 cup and substituted an egg for better texture in the dough. Also only used 1 package of yeast and added 1 tsp of baking powder.
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Steps
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1
Done
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For the Filling: Mix Ingredients Together and Set Aside. |
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2
Done
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Preheat Oven to 350 Degrees. |
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3
Done
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Combine Water, Sugar, Salt, Yeast, Baking Powder, and Cinnamon. |
|
4
Done
|
Using an Electric Mixer, Gradually Blend in Half of the Flour. |
|
5
Done
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Add Shortening and Thoroughly Mix, Then Gradually Blend in Remaining Flour. |
|
6
Done
|
Divide Dough Into 4 Equal Parts, Then Shape Each of Those Parts Into 4 Dough Balls. |
|
7
Done
|
Slap the Dough Balls Between the Palms of Your Well-Floured Hands Until Somewhat Flattened, Then Roll Out on a Floured Surface Into Circles Approximately 4 Inches in Diameter and 1/8-Inch Thick. |
|
8
Done
|
Put About 1 1/2 Tablespoons of Pumpkin Filling in the Center of Each Circle, Fold Over, and Seal Edges by Moistening Slightly and Pressing Lightly With a Fork on Both Sides. |
|
9
Done
|
Bake on a Greased Cookie Sheet Until Golden Brown, 18 to 20 Minutes Watch Carefully as They Can Burn Quickly. |
