Zutaten für Pumpkin Empanadas
- Flour
- 1/4 teaspoon salt
- Shortening
- Cold Water
- Canned Pumpkin
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Ground Ginger
- Sugar
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Zubereitung von Pumpkin Empanadas
- In a large bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and salt. Mix well.
- In a separate bowl, whisk together the eggs and vanilla extract.
- Add the wet ingredients to the pumpkin mixture and stir until combined.
- On a lightly floured surface, roll out the pie crust to about 1/8 inch thickness.
- Using a 4-inch cookie cutter or a knife, cut out circles from the dough.
- Place a spoonful of the pumpkin filling in the center of each circle.
- Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the beaten egg.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Let cool slightly before serving with hot coffee or hot cocoa.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
47g
Fat
20g
Carbs
10g
