Mexican by Marriage Pumpkin Emanadas

We have a tradition at our house.  Every year I make my husband his favorite Christmas treat – Pumpkin Empanadas.  Since I grew up with tacos whose filling resembled Sloppy Joes and thinking that Taco Bell was good Mexican food, you know I had a lot to learn about Mexican cuisine.  So, I am Mexican by Marriage.

My husband is an awesome cook but doesn’t bake.  I’ve been to the panaderia a few times and know that my empanadas aren’t the same as authentic pumpkin empanadas.  But I’m okay with that ’cause this girl can bake.  And my pie crust is the best you’ll ever eat! As a result, here’s where east meets west and a pumpkin empanada star is born.

Mexican by Marriage Pumpkin Empanadas

Ingredients

1 1/2 to 2 cups of all-purpose flour
1/2 tsp. sugar
1 tsp. salt
1 cup shortening
1/4 cup boiling water
1 tblsp milk
Libby’s Easy Pumpkin Pie Filling (or you can purchase regular pumpkin puree and season it yourself.)
Powdered sugar (optional)
Sugar and cinnamon mixed together (optional)

For the crust, mix together1 1/2 cup flour, sugar and salt.  Cut in the shortening and mix with a fork ’til it’s all incorporated.  Add the boiling water and the milk.  Blend in enough of the remaining 1/2 cup of flour to make the dough.

On a floured surface, sprinkle a small amount of powdered sugar and roll out your dough.  Cut out 8 circles of dough approximately 4″ in diameter.

In the center of each circle of dough, drop approximately 2 tblsp. of your pumpkin mixture.  Fold the circles in half and crimped the edges with a fork.  Brush the tops of the folded empanadas with egg wash and sprinkle with the sugar/cinnamon mixture.

Bake in a 475 degree oven for approximately 12 – 15 minutes until browned.

These Pumpkin Empanadas may not be authentic but, dang, they sure are good!