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Pumpkin Empanadas (jacqueline Higuera Mcmahan)

Make Pumpkin Empanadas (jacqueline Higuera Mcmahan) at home with Unbleached White Flour, Sugar, Baking Powder, Salt, and Cold Sweet Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1/4 cup
• 3 tbsp
• 3/4 cup
• 2 tsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend.

2. 2

   Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.

3. 3

   To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.

4. 4

   When dough is chilled, roll out thinly on a floured board or pastry cloth.

5. 5

   Cut into 4- or 5-inch circles.

6. 6

   Place about 2 table- spoons pumpkin filling on the lower half of each dough circle.

7. 7

   Fold over top half.

8. 8

   Press the edges together with a fork.

9. 9

   Brush tops with egg wash and place on a baking sheet.

10. 10

    Bake 15 to 18 minutes, or until golden.