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| EMPANADAS DE CALABAZA | |
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1 (29 oz.) can pumpkin 1 1/8 c. milk 3 tsp. clove powder 16 oz. (1/2 c.) dark brown sugar 1/8 tsp. cinnamon Pinch of salt DOUGH: 3 c. flour 2 tbsp. baking powder 1/2 tsp. salt 4 tbsp. sugar 1/2 c. lard 1/2 tsp. allspice 1 c. lukewarm milk Mix pumpkin, milk, clove powder, brown sugar, cinnamon and salt together and cook over a low flame for 20 minutes. Cool before using filling. Dough: Mix all dry ingredients together and cut in the lard as for pastry. Add milk and beat by hand into a stiff dough. Form into 2 inch balls and roll out into round circles. Fill center with filling. Brush top of tart with canned milk. Bake at 375 degrees until golden brown. | |
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recipe reviews #31409
T (New Jersey) says:
Great dough....filling calls for WAY too much of the cloves....cut it down to 1 or 1/2 tsp., and add some more sugar to sweeten it up a bit and you'll have the perfect empanada.
#150960
Dreamer (Colorado) says:
I also tweaked the clove and brought down to 3/4 tsp. Changed brown sugar to 1 cup. For the dough I changed salt to 1/4 tsp. Bake for 15-20 minutes
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