Easy Pumpkin Empanadas Recipe

Ingredients

• 3 cups all-purpose flour
• 0.33 cup white sugar
• 1.5 teaspoons salt
• 0.25 teaspoon baking powder
• 1 cup vegetable shortening
• 1 cup warm water
• 4 cups canned pure pumpkin
• 1 cup white sugar
• 2 large eggs
• 1.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cloves
• 1 large beaten egg

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line your baking sheets with parchment paper for easy cleanup.
2. To prepare the dough: In a large bowl, whisk together flour, sugar, salt, and baking powder. Cut in shortening until the mixture resembles coarse crumbs. Gradually add water until the dough comes together, being careful not to overmix. Knead the dough a few times in the bowl.
3. Transfer the dough to a lightly floured surface. Divide the dough into quarters, then divide each quarter into thirds, creating 12 equal portions. Roll each portion into a ball. Cover the dough balls with a cloth and let them rest while you prepare the filling.
4. To create the filling: In a large bowl, combine pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves. Mix until the filling is smooth and well combined.
5. On a floured surface, roll each dough ball into a thin, 6-inch circle. Place approximately 1/3 cup of the pumpkin filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. Transfer the empanadas to the prepared baking sheets. Brush the tops with beaten egg for a golden finish.
6. Bake in the preheated oven until the filling is heated through and the crusts are golden brown, approximately 20 minutes.

Nutrition

• Calories: 384 kcal
• Fat Content: 19 g
• Fiber Content: 3 g
• Sugar Content: 26 g
• Sodium Content: 710 mg
• Protein Content: 6 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g