Ingredients: |
Ingredients: Pumpkin Filing
1 (4 lb) Pumpkin, cut in half, seeds and membranes rmoved
1/2 cup granulated sugar
4 tsp cinnamon
Masa
1 (1 oz) packet of Anise Seeds
2 1/2 cups Sugar
1 (1 oz) pkg Fleishmann's Yeast
3 cups Water
8 cups Gold Medal Flour
1 cup of Crisco Manteca (about 2 handfuls)
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Directions: |
Directions:Pumpkin Filing
Cut pumpkin into large chunks and place in a large pot of water, boil for 1-1 1/2 until pumpkin is tender. Drain water and remove skin. Mash the boiled pumpkin. Add sugar and cinnamon to taste.
Masa
Preheat oven to 300°F. In a sauce pan bring water, anise seeds, sugar to a boil for 30 minutes. Remove from heat and let stand 3 minutes then dissolve yeast into the syrup. In a large bowl mix flour, shortening, and syrup with your hands, kneading with hands until dough is smooth, try not to over knead. If dough is too sticky add flour, if dough is too dry add melted shortening.
Empanadas
Pinch pieces off the dough, about the size of a ping pong ball, by squeezing it with your thumb and index finger, like you’re choking it, tuck the edges of the dough under to resemble a mushroom cap, these are testales. Roll testales flat with a rolling pin into a small circle. Add pumpkin filling, about 1 Tbs, and fold circle and seal the dough by pressing the dough with your fingers, and then press the edges with tines of a fork. Place empanadas in aluminum baking sheets or aluminum pie tins. Bake for 5-7 minutes until light brown, rotating pans half way through, from bottom rack to the top rack. |
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