On 5/8/2010 2:53 PM, Kris wrote:
> Good afternoon all,
>
> I'm doing a cooking class for my daughter's school, and have decided
> to make Mexican, as it appeals to her age group. Plus some other mom
> chose Italian first !>
>
> I'm doing tacos, making the taco meat, salsa and guacamole from
> scratch.
>
> For dessert, I thought dessert empanadas would be good - we'll have
> two different choices of fillings.
>
> The trouble is, I've only ever made savory ones. Does anyone have a
> good dough recipe for sweet ones?
>
> Many thanks,
> Kris
Kris,
I made these one year for T-day. They were excellent.
Kate
PUMPKIN EMPANADAS
2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1/4 c. cold sweet butter
1 T. brandy
3 T. milk
16 oz. canned pumpkin puree
3/4 c. brown sugar
2 t. cinnamon, or 2 tsp. minced wild anise leaves
1/4 t. freshly grated nutmeg
1 egg
2 t. vanilla
1 egg beaten with 1 T. water, for glaze
2 T. sugar mixed with 1 t. cinnamon
Sift together first 4 ingredients. Cut in the shortening and butter
using a pastry blender or 2 knives. The mixture should resemble coarse
meal. Combine brandy and milk, and drizzle over flour mixture, stirring
with a fork to distribute. Do not over-blend. Form into a flat disc
and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400F. To
make the filling, blend together the pumpkin, brown sugar, spices, egg,
and vanilla. When dough is chilled, roll out thinly on a floured board
or pastry cloth. Cut into 4"-5" circles.
Place about 2 T. 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 15-18 minutes, or
until golden. While still warm, sprinkle with the cinnamon sugar.
These may be baked 1 day ahead. Before serving, warm in a 350F for 8
minutes. Makes 14-16 empanadas. (When Grandmama made these little pies
she included anise, which grew wild around our rancho. Jacqueline
Higuera McMahan, San Francisco Chronicle, 11/14/90)
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?