Pumpkin Empanadas
| Yield: | 14 Pies |
| Categories: | Mexican, Pies |
| 2 | c | Unbleached white flour |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1/4 | c | Cold sweet butter |
| 1 | tb | Brandy |
| 3 | tb | Milk |
| 16 | oz | Canned pumpkin puree |
| 3/4 | c | Brown sugar |
| 2 | ts | Cinnamon, or 2 teaspoons minced wild anise leaves |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | Egg | |
| 2 | ts | Pure vanilla |
| 1 | Egg beaten with 1 tablespoon water for glaze | |
| 2 | tb | Sugar mixed with 1 teaspoon cinnamon |
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