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Empanadas de Calabaza (Pumpkin Turnovers) Recipe

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This recipe for Empanadas de Calabaza (Pumpkin Turnovers), by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frances Ledesma
Added: Friday, March 14, 2008


4 C flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 tsp anise seed
1 C shortening
1 C warm water
3 C cooked, mashed pumpkin
1 1/2 C sugar
2 tsp cinnamon
1/4 tsp mace or nutmeg
2 tbsp margarine

Dough: Combine dry ingredients, cut in shortening until crumbly. Add warm water and knead 4-5 min. Let rest 30 min. Make about 20 small balls of dough. Let set another 10 min. This makes dough easier to handle. Roll out each ball into a 5-6" circle. Fill with 1 tbsp. of filling. Seal edges with the tines of a fork. Bake at 400F for approximately 20 min. or until golden brown. You may want to brush tops with milk before baking to help the crust brown better.
Filling: Place all ingredients in heavy iron skillet. Cook over low heat, stirring constantly until thick and almost dry, about 10 min. The amount of time depends on how juicy your pumpkin is. Taste and add more sugar and spices if necessary. It should be fairly sweet, as a rich custard.




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