Ingredients Jump to Instructions ↓

  1. 2 c Unbleached white flour

  2. 2 tb Sugar

  3. 2 ts Baking powder

  4. 1/2 ts Salt

  5. 1/2 c Shortening

  6. 1/4 c Cold sweet butter

  7. 1 tb Brandy

  8. 3 tb Milk

  9. 16 oz Canned pumpkin puree

  10. 3/4 c Brown sugar

  11. 2 ts Cinnamon, or 2 teaspoons

  12. -minced wild anise leaves 1/4 ts Freshly grated nutmeg

  13. 1 Egg

  14. 2 ts Pure vanilla

  15. 1 Egg beaten with

  16. 2 tb Sugar mixed with

  17. 1 teaspoon

  18. 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to

  19. 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons 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 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked

  20. 1 day ahead. Before serving, warm in a

  21. 350F oven for 8 minutes. Makes

  22. 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. San Francisco Chronicle,

  23. 11/14/90. Posted by Stephen Ceideburg November


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