Empanadas

Recipe from Southern Living

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Ingredients

  • 3 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 (1/4-ounce) envelope dry yeast
  • 3/4 cup water
  • 1/4 cup shortening
  • 1/4 teaspoon vanilla extract
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Preparation

  1. Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of heavy-duty mixer. Add yeast and next 3 ingredients; beat at low speed with mixer, using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax papper, and let stand 30 minutes.
  2. Stir together pumpkin, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  3. Turn dough out onto a lightly floured surface; divide into 12 equal portions, and shape into balls. Roll or flatten balls into 6-inch circles. Spoon 1 1/2 tablespoons pumpkin mixture onto half of each pastry circle. Moisten edges with water; fold dough over pumpkin mixture, pressing edges to seal. Crimp edges of dough with a fork. Place on lightly greased baking sheets. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.
  4. Bake at 375º for 15 to 18 minutes or until golden brown.
  5. Cool on baking sheets on wire racks.
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