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Full Online Book HomeLearning KitchenPastries - Empanadas - Cinnamon-pumpkin Empanadas
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Pastries - Empanadas -  Cinnamon-pumpkin Empanadas Post by :David_A_Eck Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1912

Click below to download : Pastries - Empanadas - Cinnamon-pumpkin Empanadas (Format : PDF)

Pastries - Empanadas - Cinnamon-pumpkin Empanadas

Pumpkin Filling:
1 (15 oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/4 teaspoon ginger, optional
1/8 teaspoon cloves, optional

Empanada Dough:
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening

For filling: Mix ingredients together and set aside.

Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.

Divide dough into 4 equal parts, ten shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface until circles approximately 4 inches in diameter and 1/8 inch thick.

Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.

Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly).

Source: "Esperanza's Cafe (Joe T. Garcia's Bakery)- Fort Worth, Tx"

Yield: "16 empanadas"
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4 TBS. flour 1 cup milk 1 stick margarine 1/2 cup Crisco® 2 cups powdered sugar 2 tsp. vanilla Combine flour and milk in saucepan. Cook until thickened. Refrigerate until cold. In mixing bowl, cream together, margarine and Crisco. Add powdered sugar gradually to creamed mixture.

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Vanilla Pastry Cream (Make a day ahead and up to a week ahead) 2 cups whole milk 1 vanilla bean 2/3 cups sugar 2 tbl. cornstarch 2 tbl. flour 6 egg yolks 3 tbl. unsalted butter Pour milk into saucepan; add scraped vanilla bean including pod. Sift cornstarch, flour and sugar into a bowl. Whisk egg yolks in another bowl. Add dry ingredients to egg yolk and whisk until smooth. Take yolk mixture, milk and butter to stove. Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, and pour yolk