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Ingredientes
- 2Â 1/2 c. All-purpose flour
- 2 Tbsp. Granulated sugar
- 1 tsp Salt
- 1/2 tsp Grnd cinnamon
- 1/2 c. Butter or possibly margarine melted
- 1/2 c. Lowfat milk
- 2 x Large eggs
- 16 ounce Canned pumpkin
- 3/4 c. Brown sugar packed
- 3/4 c. Minced pecans or possibly walnuts
- 1/2 c. Raisins
- 1 Tbsp. Lemon juice
- 1 Tbsp. Water
- 1 tsp Grnd cinnamon
- 1/8 tsp Grnd cloves
- 1/2 c. Granulated sugar
- 1Â 1/2 tsp Grnd cinnamon
Direcciones
- Combine flour, sugar, salt, and 1/2 tsp. cinnamon in medium bowl.
- Beat butter, lowfat milk, and one egg in small bowl. Add in to dry ingredients; mix well. Form into ball and cover; refrigeratefor 1 hour.
- Combine pumpkin and brown sugar in medium bowl. Add in nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well. Divide dough into 12 to 14 portions. On lightly floured board, roll out each portion into 6-inch circle. Place scant 1/4 c. pumpkin mix on each circle. Moisten edges with water; mix in half, pressing edges with fork to seal. Scallop sealed edges by indenting at 3/4-inch intervals. Place on ungreased baking sheet.
- Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 400F oven for 15 to 20 min or possibly till golden. Serve hot or possibly cold on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 100 | 31% |
| Total Fat 11.51g | 14% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 270mg | 11% |
| Potassium 236mg | 7% |
| Total Carbs 52.68g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 29.05g | 19% |
| Protein 5.0g | 8% |
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