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3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. lard or shortening
2 eggs
1/2 c. milk
Pumpkin filling
Fat for deep-fat frying (optional)
Powdered sugar or granulated sugar

Stir together flour, baking powder, and salt. Cut in lard or shortening until mixture resembles cornmeal. Beat eggs with milk. Add to flour mixture, stirring until combined (use hands if necessary). Form dough into a ball; cover and chill 1 hour. Divide dough into 16 portions. On lightly floured surface, roll each part to a 6 inch circle. Place about 3 tablespoons pumpkin filling on each. Moisten edges with a little water; fold in half, pressing edges with a fork to seal. Fry or bake as directed below. Makes 16.

To fry: Fry empanadas, a few at a time, in deep hot fat (375 degrees) for about 4 minutes or until golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.

To bake: Place empanadas on baking sheet. Brush tops with a little milk; sprinkle with granulated sugar. Bake in 400 degree oven for about 15 minutes or until golden brown.


Stir together: 1 c. packed dark brown sugar 3/4 c. chopped walnuts 1/2 c. raisins 1 tsp. ground cinnamon 1/4 tsp. ground cloves

Makes about 3 cups.

For another filling: Well-drained, crushed pineapple makes a tasty filling too. You will need about 3 cups, measured after draining, to fill 16 empanadas.

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