Abuela’s Empanada Recipe

Abuela’s Empanada Recipe

Filling:

4 cups of cooked pumpkin
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 stick of margarine
1/4 teaspoon ginger
Directions:

Combine all ingredients and simmer carefully until thick consistency (about 30 minutes to one hour) and set aside to cool.

Dough:

4 cups flour 4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter-flavored shortening
1 to 1 1/4 cups aniseed tea, or water
Directions:

Combine flour, baking powder, and salt in a bowl. With fingers, add and blend in shortening.
Pour water or tea slowly into flour mixture, kneading the dough.
Knead until it is well blended and smooth. (The dough should be greasy but not sticky. If sticky, dust with flour and knead again.)
Shape dough into a ball. Cover the bowl and set aside for thirty minutes.
Then divide into two-dozen smaller balls. Set aside for another ten minutes to make dough easier to handle.
Roll out each ball into a thin circle on a cutting board. Spoon filling down the middle of the circle. Fold in half like a turnover. Seal the edges and press down on them with a fork. Use the fork to prick 3-4 times across the empanada’s center. For better browning, brush the top and edges of the empanadas with milk.
Bake at 400 degrees for 20-30 minutes until the center and the edges are golden brown. Place on cooling rack.
Empanadas are delicious when they’re warm from the oven. They also freeze well and can be baked ahead of time for a family gathering.