Pumpkin Empanadas

Recipe printed from chiknpastry.com

Pumpkin Empanadas
Adapted, barely, from Fiesta at Rick's; makes 24 empanadas

time commitment: ~3 hours (1 hour, 45 minutes active time)

ingredients
pumpkin filling
2 c pumpkin puree (canned or fresh*)
1/2 c dark brown sugar
1 1/2 t g Mexican cinnamon
1/2 t salt

empanadas
2 1/4 c all-purpose flour
1 c white spelt flour
1/2 t salt
2 t sugar
1/2 c chilled lard (yum!)**
1 1/2 sticks chilled unsalted butter 
2/3 c ice water

glaze
1 egg beaten with 1 T water 

instructions
combine all pumpkin filling ingredients into a 2-quart saucepan; cover and set to medium-high heat. stir occasionally until sugar is dissolved, then uncover and simmer until mixture is thick, about 15 minutes. move to small bowl and cool to room temperature.

while the filling cools, make the dough. add flour, salt, and sugar to a food processor and pulse to combine. cut lard and butter into small 1/2-inch pieces and scatter over the flour. cover and pulse about 8 times. uncover and pour half of water into processor. pulse 3 more times, then add in the remaining water and pulse a few more times. at this point, the dough should clump together, but if it doesn't just add 1 T of water at a time, pulsing until it does come together. dump the dough onto a lightly floured surface and bring into a ball. divide in half, wrap each half in plastic, and refrigerate for at least an hour. (you can also do this whole part with a pastry cutter or two forks, but that takes a long time and the processor is sooooo easy.)

take one of the halves of dough outta the fridge. flour a flat surface, and roll dough into a rectangle about 12x16 inches (or thin enough in any other shape to cut out 12 4" round empanadas). using a 4-inch circle or cookie cutter, cut 12 circles out. working with one at a time, brush the outer edge lightly with water and place ~1 tablespoon of filling in the center. fold the dough over the filling and press the ends together to seal. you can crimp with the tines of a fork or make them into crinkly ends or twist the ends like I did (although I can't really explain how I did that other than say that I pulled a tiny piece of one end out and constantly twisted the dough around itself until I got to the other end.... and that doesn't help, does it?!).

transfer to baking sheet and place in fridge for at least 15 minutes. meanwhile, preheat the oven to 425 F and repeat this process with the remaining half of the dough.

bake empanadas for about 15 minutes, then remove them and brush the lightly with the egg wash and bake another 5 minutes. cool and serve. (you can also freeze them; I froze half of them by putting the sheet in the freezer for about 15 minutes then dumping the pre-frozen treats into a plastic ziploc bag. to bake frozen empanadas, add 5 minutes to the cook time and cook straight from the freezer - do not thaw.)
 

*to make fresh pumpkin puree, take about 4 cups of cubed fresh pumpkin and boil in a large pot for about 10 minutes, until soft. drain pot, and mash with a fork or potato masher until smooth
**if you're afraid of lard, Rick says you can also use shortening (same amount) OR I'm sure you could just omit and double the butter if you really want 

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