Ingredientes para Cinnamon Pumpkin Empanadas Empanadas De Calabazas
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Cómo preparar Cinnamon Pumpkin Empanadas Empanadas De Calabazas
- **Make the Pumpkin Filling:** In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt. Mix well and set aside.
- **Prepare the Dough:** In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Add 1/4 cup granulated sugar, 1 teaspoon salt, and 1 teaspoon baking powder. Stir until combined.
- Gradually add 2 1/2 cups all-purpose flour to the wet ingredients, mixing with an electric mixer on low speed until a shaggy dough forms.
- Add 1/2 cup vegetable shortening and mix until incorporated. Gradually add the remaining 1/2 cup all-purpose flour, mixing until a soft dough forms. The dough should be slightly sticky.
- Divide the dough into 4 equal parts. Shape each part into 4 dough balls (total of 16).
- On a lightly floured surface, flatten each dough ball into a 4-inch circle, about 1/8-inch thick. (You can use a rolling pin or flatten with your hands).
- Place approximately 1 1/2 tablespoons of pumpkin filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal, moistening the edges with water if needed.
- Place the empanadas on a greased baking sheet.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
39g
Fat
14g
Carbs
10g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Vegetables Mexican Dinner Party Fall Finger Food Holiday Event Vegan Vegetarian Dietary Thanksgiving Seasonal Inexpensive Egg Free Free Of Something Squash Number Of Servings Presentation
