My place smells amazing!!!
Here is my Empanada dough recipe for all of you.
3 cups flour
1 1/2 sticks real butter softened ( 2/3 cup Crisco can be substituted)
1/4 tsp salt
1/2 cup water add by the tbsp. If more liquid is needed.
Mix salt into flour. With hands mix butter in flour mixture until well incorporated.
1 egg yolk
1 tbsp water and whisk
Add egg and water and mix well until a soft dough forms.
Knead until you can form a smooth ball.
Cut in have then make 7 individual balls per half of dough. Once filled crimp brush with egg wash bake at 375 until golden brown. All done!!!
Since a lot of you have been asking here you go!
Quick Pumpkin Empanada Filling
1 can pumpkin puree (not pie filling)
1 tsp vanilla
1 cup sugar or dark brown sugar (for a sweeter Empanada add more sugar) piloncillo can be used also.
1 tsp cinnamon
1/2 tsp cloves
Mix all ingredients well.
Fresh pumpkin can be used however it’s a long process this will be a whole lot easier.