Food recipes
Pumpkin Empanadas
Pumpkin Empanadas Ingredients: pumpkin, raw sugars, brown raisins, seeded nuts, walnuts, english pumpkin, raw wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum...
Pumpkin Empanadas
Ingredients:
pumpkin, raw
sugars, brown
raisins, seeded
nuts, walnuts, english
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
spices, cinnamon, ground
Directions:
In bowl stir together first five ingredients.
In another bowl mix flour and baking powder.
Cut in butter until coarse crumbs form with pastry blender.
Sprinkle water over mixture while tossing to blend well.
Divide into thirds.
On lightly floured surface roll each out to 1/16 to 1/8 thickness, cut in 3 inch circles.
Spoon about 1/2 teaspoon pumpkin mixture onto lower half of each circle.
Moisten edge.
Fold top half over filling.
Seal well.
Pour corn oil into heavy saucepan (3 quart) filling no more than 1/3 full.
Heat over medium heat to 375 degrees F. Carefully add empanadas, a few at a time.
Fry, turning once, 5 to 7 minutes, or until golden.
Drain on paper towels.
Mix sugar and cinnamon.
Sprinkle over empanadas.
Ingredients:
pumpkin, raw
sugars, brown
raisins, seeded
nuts, walnuts, english
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
spices, cinnamon, ground
Directions:
In bowl stir together first five ingredients.
In another bowl mix flour and baking powder.
Cut in butter until coarse crumbs form with pastry blender.
Sprinkle water over mixture while tossing to blend well.
Divide into thirds.
On lightly floured surface roll each out to 1/16 to 1/8 thickness, cut in 3 inch circles.
Spoon about 1/2 teaspoon pumpkin mixture onto lower half of each circle.
Moisten edge.
Fold top half over filling.
Seal well.
Pour corn oil into heavy saucepan (3 quart) filling no more than 1/3 full.
Heat over medium heat to 375 degrees F. Carefully add empanadas, a few at a time.
Fry, turning once, 5 to 7 minutes, or until golden.
Drain on paper towels.
Mix sugar and cinnamon.
Sprinkle over empanadas.