|Image via Muy Bueno Cookbook.|
BETO’S PUMPKIN EMPANADAS
1 ½ cups canned pumpkin puree
1 ½ cups evaporated milk
½ cup brown sugar
¼ cup white sugar
½ cup molasses
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
4 eggs, lightly beaten, just until foamy
2 tablespoons brandy
¾ cup chopped pecans
Puff pastry (purchased), defrosted
Egg wash (1 egg mixed with 1 tablespoon water)
In the top of a double broiler set over simmering water, combine pumpkin, evaporated milk, brown sugar, white sugar, molasses, cinnamon, ginger, salt, cloves and lightly beaten eggs.
Whisk to blend well and continue whisking until the mixture thickens. Remove from heat, cool slightly, then, stir in the brandy and pecans. Set aside.
Preheat oven to 325 degrees. Roll out dough and cut 12 6-inch-diameter circles. Place 3 ounces of the cooled filling in the center of the dough. Moisten the edges of the dough with water. Fold over into a half moon and press and seal the edges with the tines of a fork.
|Image above and below via The Cookie Scoop.|
Place the empanadas on a sheet pan and brush each with the egg wash.
Bake for 15 minutes or until crust is flaky and golden brown. Makes 12 empanadas.
|Image via Refrigerator Soup.|
Take off that apron, pour yourself a glass of milk and enjoy those delicious empanadas!