Empanadas by
Recipe by Maria DeJesus Smith
Ingredients
Dough:
3 C flour
2 tsp baking powder
1/2 tsp salt
*Stir together
1 1/2 C shortening
2 eggs
1/2 C milk
Filling:
1 16 oz can pumpkin
1 tsp cinnamon
1 C brown sugar
1/4 tsp ground cloves
Instructions
Stir flour, baking soda, and salt together. Cut in shortening until cornbread like consistency. Beat eggs and milk together and then add to mixture.
Mix filling ingredients together. Place 3 Tbsp of filling in each circle. Moisten edges with water and fold in half. Press fork around edges to seal. Brush tops with milk and sprinkle with sugar. Bake at 400* for 15 minutes or until golden brown.
Mix filling ingredients together. Place 3 Tbsp of filling in each circle. Moisten edges with water and fold in half. Press fork around edges to seal. Brush tops with milk and sprinkle with sugar. Bake at 400* for 15 minutes or until golden brown.