Pumpkin Empanadas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FILLING:
1/2 cups sugar
1 cinnamon stick, broken up
1/2 tsp anise seeds, mashed
DOUGH:
2 cups flour
1½ tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp whole anise, crushed
1/4 cup sugar
1 stick (1/2 cup) butter
1/3-2/3 cup milk
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Directions: |
Directions:FILLING: Mix all ingredients until well combined. Cook in microwave on high for 10 minutes in covered dish, stirring twice. Let cook completely. Remove pieces of cinnamon stick.
DOUGH: Mix dry ingredients together. Melt butter in glass bowl in microwave, stir in milk. Add butter and milk to dry mixture. Stir with fork, then work through dough with your hands. Form dough into 18 balls (about 6" round). Roll dough out. Place 1Tbsp of pumpkin mixture on one side of rolled out dough; fold over or press edges with fork to seal. Poke the top of dough so they won't burst.
Optional: Sprinkle top of dough with cinnamon and sugar before baking.
Bake at 350º F for approximately 30 minutes or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:makes 18 empanadas |
Personal
Notes: |
Personal
Notes: I like to use 2/3 cups milk in the dough. These are always very popular. I often double the recipe and give them out as gifts.
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