Thursday, October 13, 2011

Pumpkin Pie Empanada's

Fall is in the air and it is now official... i get to wear my boots and cardigans, enjoy warm beverages and bake with lots and lots of Pumpkin; which makes me one happy lady! It is mid October, almost, and as we are approaching Halloween i thought it would only be fitting to break out my themed cookie cutters. If you can't tell from the picture (they're kind of misshapen), i used the cat, half-moon and pumpkin. These yummy treats we're my solution to the frozen pie crust and the left over pumpkin puree i needed to use up, but couldn't make a pie out of. I made them this past weekend for dinner with our close friends the Millen's and they turned out great! we ate them while watching Disney's The Adventures of Ichabod and Mr. Toad which made it even more fun.

Pumpkin Pie Empanada's
Adapted from Easy Yummy Recipes on Tasty Kitchen

Pie crust, double crust recipe 
1 Can (15oz) Pumpkin Puree
2 Tsp of Pumpkin Pie Spice (i used homemade, recipe to follow)
1/2 Tsp Salt
1/4 C. Cream Cheese, softened
2 Eggs
3/4 C. Brown sugar
1 whole egg, with a dash of vanilla extract (about 1/2 tsp) and a splash of water for the vanilla egg wash. 

Preheat oven to 425 degrees, prepare baking sheets, either grease or use silicone sheet. Roll out pie crust, one at a time. Cut out shapes, two of the same shape for each Empanada. Working with one at a time, dab your fingers in water to wet, and pat along the edges of the dough. Pour in the middle of one side 1 tsp of the pumpkin filling, place the top over, lining up the shapes. Press down with fork along the edges to seal. Continue this process until you have 16 empanada's or have used up all the dough. Brush each empanada with egg wash and bake for 15 minutes. Let cool on cooling rack for a few minutes and Enjoy!!

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