Total Steps
13
Ingredients
19
Tools Needed
5
Ingredients
- 2 tablespoons sugar for cinnamon sugar sprinkle
- 1 teaspoon cinnamon for cinnamon sugar sprinkle
- 1 whole egg for glaze
- 1 tablespoon water for glaze
- 2 teaspoons pure vanilla extract
- teaspoon freshly grated nutmeg
- 1 whole egg for filling
- 2 cups unbleached white flour
- 2 tablespoons sugar for dough
- 2 teaspoons baking powder
- teaspoon salt
- cup shortening
- cup cold sweet butter
- 1 tablespoon brandy
- 3 tablespoons milk
- 16 ounces canned pumpkin puree
- cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons minced wild anise leaves(optional)
Instructions
Step 1
Thanksgiving day, I <a href="/technique/TCTHBPYH/whipped">whipped</a> up the following in lieu of the traditional pumpkin (ho-hum) pie. Both the crust and the filling are excellent. The <a href="/technique/PMQVQDJ8/flavor">flavors</a> 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 <a href="/technique/LTNN8R88/roll">roll</a> out thin. That may be because instead of <a href="/technique/FK6MC4B6/chilling">chilling</a> 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!
Step 2
It seemed to get easier to handle as it <a href="/technique/FVYNJCCW/warmed">warmed</a> up. Also, instead of making the dough by hand, I used my food processor and it <a href="/technique/B52FHCF2/turned">turned</a> out just fine. Just don't over process the dough if you do it that way
Step 3
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
Step 4
(without the final sprinkling of cinnamon sugar though).
Step 5
Sift together first 4 ingredients. <a href="/technique/XZBDDD5G/cut">Cut</a> in the shortening and butter using a pastry <a href="/technique/S6W4FR7F/blender">blender</a> or 2 knives. The mixture should resemble coarse meal.
Step 6
Combine brandy and milk, and drizzle over flour mixture, <a href="/technique/DRM2WPZ4/stirring">stirring</a> with a fork to distribute. Do not over-blend.
Step 7
Form into a flat disc and <a href="/technique/X75YQJ6B/wrap">wrap</a> in plastic <a href="/technique/X75YQJ6B/wrap">wrap.</a> <a href="/technique/FK6MC4B6/chill">Chill</a> for 30 minutes.
Step 8
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 400F.
Step 9
To make the filling, <a href="/technique/S6W4FR7F/blend">blend</a> together the pumpkin, <a href="/technique/D434P8MH/brown">brown</a> sugar, spices, egg and vanilla.
Step 10
When dough is <a href="/technique/FK6MC4B6/chilled">chilled</a>, <a href="/technique/LTNN8R88/roll">roll</a> out thinly on a floured board or pastry cloth. <a href="/technique/XZBDDD5G/cut">Cut</a> into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. <a href="/technique/8M4FMXQ6/fold">Fold</a> over <a href="/technique/R34ZSY3M/top">top</a> half. <a href="/technique/4NXSJQ3D/press">Press</a> the edges together with a fork. Brush <a href="/technique/R34ZSY3M/top">tops</a> with <a href="/technique/5CHQX6CC/egg-wash">egg wash</a> and place on a <a href="/technique/RNT367Z2/baking">baking</a> sheet. <a href="/technique/RNT367Z2/bake">Bake</a> for 15 to 18 minutes, or until golden.
Step 11
While still <a href="/technique/FVYNJCCW/warm">warm</a>, sprinkle with the cinnamon sugar. These may be <a href="/technique/RNT367Z2/baked">baked</a> 1 day ahead. Before <a href="/technique/Y6MVNCHX/serving">serving</a>, <a href="/technique/FVYNJCCW/warm">warm</a> in a 350F oven for 8 minutes.
Step 12
Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline
Step 13
When Grandmama made these little pies she included anise, which grew wild around our rancho.