Serves: 16
Total Calories: 19
1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the pumpkin, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat until the sugar melts and the mixture thickens, about 10 minutes. Transfer the filling to a bowl and cool completely.
2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out to 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles.
3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal.
4. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking the remaining half of the dough.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pumpkin Turnovers recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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