2 cups Unbleached white flour
2 tablespoons Sugar
2 teaspoons Baking powder
cup Cold sweet butter
1 tablespoon Brandy
3 tablespoons Milk
16 ounces Canned pumpkin puree
cup Brown sugar
teaspoon Freshly grated nutmeg
2 teaspoons Pure vanilla
Thanksgiving day, I whipped up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The flavors are a bit richer and more interesting than the traditional punkin' pie (at least my punkin' pie). The only problem that I encountered was that the dough was a bit hard to handleit tended to tear and was a bit hard to roll out thin. That may be because instead of chilling it for a half-hour like the recipe says, I put it in the fridge and forgot about it for two and a half hours!
These remind me of Mexican Dim-Sum. In fact I'm sure that they'd be good with meat fillings toosay, curried pork or beef and onions
(without the final sprinkling of cinnamon sugar though).
Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend.
Preheat oven to 400F.
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.
Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline
When Grandmama made these little pies she included anise, which grew wild around our rancho.