Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unbleached white flour
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1/4 c Cold sweet butter
1 tb Brandy
3 tb Milk
16 oz Canned pumpkin puree
3/4 c Brown sugar
2 ts Cinnamon, or 2 teaspoons
-minced wild anise leaves
1/4 ts Freshly grated nutmeg
1 Egg
2 ts Pure vanilla
1 Egg beaten with 1 tablespoon
-water for glaze
2 tb Sugar mixed with 1 teaspoon
-cinnamon

When Grandmama made these little pies she included anise, which grew
wild around our rancho.

Sift together first 4 ingredients. Cut in the shortening and butter
using a pastry blender or 2 knives. The mixture should resemble
coarse meal.

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

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

Preheat oven to 400 degrees.

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

When dough is chilled, roll out thinly on a floured board or pastry
cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons
pumpkin filling on the lower half of each dough circle. Fold over top
half. Press the edges together with a fork. Brush tops with egg wash
and place on a baking sheet. Bake 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar. These may be
baked 1 day ahead. Before serving, warm in a 350 degrees for 8
minutes.

Makes 14 to 16 empanadas.

San Francisco Chronicle, 11/14/90.

Posted by Stephen Ceideburg

Browse by categories