Pumpkin Filling
1 (15 ounce) can pumpkin
1/2 cup of sugar
1/4 tsp of salt
1/2 tsp of cinnamon (optional)
1/4 tsp of ginger (optional)
1/8 tsp of ground cloves (optional)
Empanada Dough
1 cup of water
1/4 cup of sugar
1 tsp of salt
2 (1/2 ounce) packages of dry yeast (4 1/2 teaspoons)
1/8 tsp of baking powder
1/2 tsp of cinnamon
3 cups of flour (divide into two)
3/4 cup of vegetable shortening
To make the pumpkin filling just mix all the ingredients in a bowl and leave to one side for now. Then preheat the oven to 350. To make the dough you just mix the water, sugar, salt, yeast, baking powder and cinnamon. Then using an electric mixer you can begin adding in half of the flour. Pop in the shortening and mix really well before gradually adding in the left of the flour. Take the dough and divide into 4 parts and create balls out of them. Make sure your hands are well-floured and then slightly flatten the balls before rolling them out. Each dough ball should end up being about 4 inches across and 1/8 of an inch thick. Place roughly 1 1/2 tbls of the pumpkin mixture into the middle of each circle and then fold them over. You can seal the edges by adding a little water and pressing down with a fork. Bake them on a greased baking sheet until the turn a golden brown color. This will take about 20 minutes. However it's a good idea to keep an eye on them to ensure they don't get burnt.
Tags: pumpkin, empanadas, dough
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