Esta es una exhibición prevé de cómo se va ver la receta de 'Pumpkin Empanadas' imprimido.

Receta Pumpkin Empanadas
by Global Cookbook

Pumpkin Empanadas
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2 c. Unbleached white flour
  • 2 Tbsp. Sugar
  • 2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 c. Shortening
  • 1/4 c. Cool sweet butter
  • 1 Tbsp. Brandy
  • 3 Tbsp. Lowfat milk
  • 16 ounce Canned pumpkin puree
  • 3/4 c. Brown sugar
  • 2 tsp Cinnamon, or possibly 2 tsp. chopped wild anise leaves
  • 1/4 tsp Freshly grated nutmeg
  • 1 x Egg
  • 2 tsp Pure vanilla
  • 1 x Egg beaten with 1 Tbsp. water for glaze
  • 2 Tbsp. Sugar mixed with 1 tsp. cinnamon

Direcciones

  1. Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem which I encountered was which the dough was a bit hard to handleit tended to tear and was a bit hard to roll out thin. Which may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a half hrs!
  2. It seemed to get easier to handle as it warmed up. Also, instead of making the dough by hand, I used my food processor and it turned out just fine. Just do not over process the dough if you do it which way
  3. These remind me of Mexican Dim-Sum. In fact I'm sure which they'd be good with meat fillings toosay, curried pork or possibly beef and onions
  4. (without the final sprinkling of cinnamon sugar though).
  5. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or possibly 2 knives. The mix should resemble coarse meal.
  6. Combine brandy and lowfat milk, and drizzle over flour mix, stirring with a fork to distribute. Don't over-blend.
  7. Form into a flat disc and wrap in plastic wrap. Refrigeratefor 30 min.
  8. Preheat oven to 400F.
  9. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.
  10. When dough is chilled, roll out thinly on a floured board or possibly pastry cloth. Cut into 4- or possibly 5-inch circles. Place about 2 Tbsp. pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 min, or possibly till golden brown.
  11. While still hot, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, hot in a 350F oven for 8 min.
  12. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline
  13. When Grandmama made these little pies she included anise, that grew wild around our rancho.