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Pumpkin Empanadas (Mini Pumpkin Turnovers) Recipe

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This recipe for Pumpkin Empanadas (Mini Pumpkin Turnovers) is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Cups flour
1 Box - 4 cubes of butter
1 Small Cream Cheese container
1 28 oz. Can Pumpkin pie filling
1 tsp. Cinnamon
1/2 Cup granulated sugar
Directions:
Directions:
Combine flour, butter and cream cheese together until it turns into dough.

In a separate bowl, combine pumpkin pie filling, sugar and cinnamon and mix well.

Roll out the dough on a floured cutting board with a rolling pin as thin as possible 1/8 inch. You can use a 3 to 4 inch round or square cookie cutter or a lid of a peanut butter jar to cut out rounds. Add a teaspoon of pumpkin mixture and fold in half. Use a dab of water with your finger on the edges to seal. Use a fork to make imprints on the edges and to help seal the edges. Brush tops with egg wash.

Place on lightly buttered cookie sheets. Preheat oven at 350ºF and bake for 20-25 mins. until tops are light golden brown.

Sprinkle a mixture of cinnamon and sugar as soon as you remove them from the oven. Let cool.

 

 

 

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