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Pumpkin Empanadas
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    Pumpkin Empanadas

    • 1 3/4 cups pumpkin puree
    • 3/4 cup granulated sugar
    • 1 teaspoon ground allspice
    • 4 cups all-purpose flour
    • 1/2 cup sugar
    • 1 tablespoon plus 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 1/3 cups shortening
    • 1 cup plus 2 tablespoons milk
    • 1 egg white -- beaten
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup sugar

    Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork. Brush empanadas with egg white; place on ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm.

    NOTES : Makes 1 1/2 dozen.

    Origin: Lone Star Legacy I (Pumpkin Patch Website)
    Posted By: bobbi744@sojourn.com

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