MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin-Cinnamon Empanadas
Categories: Desserts, Squash, Pastry
Yield: 24 Servings

MMMMM--------------------------FILLING-------------------------------
15 oz Can pumpkin
2/3 c Chopped piloncillo **
+=OR=+
2/3 c Packed dark brown sugar
1 1/2 ts Ground cinnamon
1/2 ts Kosher salt
1 lg Egg
1 tb Water

MMMMM-----------------------EMPANADA DOUGH----------------------------
1 c Milk
3/4 c Rendered lard *
1 tb Unsalted butter
1/4 oz Env active dry yeast
3 c All-purpose flour
1/2 ts Kosher salt

PREPARE EMPANADA DOUGH AND LET RISE: Bring the milk to a
simmer in a small saucepan over medium heat. Remove from
heat and add the lard and butter. Let stand until melted
and mixture is around 110ºF/43ºC (about 10 minutes). Add
the yeast; stir to dissolve. Let stand for 10 minutes or
until foamy.

Mix 2 1/2 cups of the flour and salt together in a large
bowl; make a well in the center. Pour the wet ingredients
into the well. Using your hands or a wooden spoon, start
pulling the flour into the wet ingredients until you've
combined the wet and dry and made a ball of dough. Turn
the dough out onto a lightly floured surface. Knead until
smooth and elastic, about 5 minutes, kneading in
remaining flour as needed. Place the dough into a
buttered bowl, cover with a damp cloth, and let rise in a
warm, draft-free place until doubled, about 30 minutes.
Punch dough down.

* If you can't find rendered lard, render the fat from 2
slices bacon and add enough butter to make 3/4 cup.

MEANWHILE, put the pumpkin, piloncillo, cinnamon, and
salt in a saucepan over medium-low heat. Cover and cook,
stirring every few minutes, until the sugar is completely
melted. Uncover and simmer until the filling is very
thick, about 15 minutes. Scrape the filling into a bowl
and cool to room temperature.

Set oven @ 425ºF/218ºC.

Line baking sheets with parchment paper; set aside.
Divide the dough into 24 pieces by rolling into a long
thin log and cutting into equal portions. Shape into
balls. On a lightly floured surface, roll one ball into a
4-inch circle. Prick with a fork. Brush the edge very
lightly with egg wash*, then spoon 2 to 3 teaspoons of
filling onto the center. Gently fold in half. Press the
edges closed with a fork. Transfer to prepared baking
sheet. Repeat with remaining dough and filling.

Prick each empanada once or twice with a fork. Bake until
they begin to color, about 15 minutes. In a small bowl,
whisk together egg and water. Remove from the oven, brush
lightly with the egg wash. Return to the oven and bake
until the empanadas are golden brown, about 1 to 3
minutes more.

FROM THE TEST KITCHEN: Egg Wash; For egg wash, whisk
together 1 egg and 1 tablespoon water in a small bowl.

** PILONCILLO: To chop piloncillo, use a sharp serrated
knife. If the piloncillo is too hard, microwave for 10 to
20 seconds or until slightly softened.

Makes: 24 servings

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

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... Yes, but you're taking the universe out of context.

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