I never heard of pumpkin empanadas! But I did a Google search and found a lot of recipes. This is the first one I clicked on, but it sure looks good!

I hope you get some advice from someone who has a tried and true recipe! :)

Here is a link that might be useful: Pumpkin Empanadas

This is a t/t that I have used for years. This recipe is from Philomena Romero, who had a local restaurant. It does have Crisco, but I would think you could sub with butter, but they probably wonÂt be as flakey. I have never used pumpkin filling, but have used the dough for mincemeat and fruit filling.

1-1/2 cups lukewarm water
½ pkg. of yeast
1 T sugar
1 tsp. salt
3 T Crisco
3 to 3-1/2 cups flour

Dissolve yeast in sugar and water. Add salt, Crisco and 1 cup flour, mix well.
Continue adding flour gradually, adding enough to make a easy to handle dough. Do not let the dough stand or rise. Roll out half of the dough at a time. Roll to 1/16 inch. Cut out rounds 3 inches in diameter. On half of each round place about 2 tsp. filling. Bring other half of dough over filling. Press ends together to seal. Holding turnover in left hand, with sealed edge facing right hand, start at top end of turnover pressing edge with thumb and fore finger to right hand, hold pressed edge and give inward twist. Work down entire side of sealed edge, always overlapping previous twist with the next one. This will make a completely sealed turnover. Use rest of dough and filling in same manner. Do not allow empanaditas to stand too long as dough will rise and become unsealed. Fry is deep hot oil (370F). Brown on both side  drain on paper towels.
Serve warm. May be refrigerated or frozen.

Donna

I sub butter for Crisco in many recipes, even pie crust. I just like the flavor better, and I don't find that Crisco makes for a flakier pastry than butter...either way, the trick is to not let any warmth into the process. Keep the pastry, cutting surface and hands COLD.

I haven't made empanadas for years, but make Cornish Pasties fairly often which are really only different in terms of the filling ingredients, and a butter crust works just fine.

Thank you, all. :-)

This recipe is from a Hispanic friend. While I have never made them myself, hers are delicious.

Empanada Dough

Oven: 400 degrees About 20 minutes

3 C flour
1 lb Crisco
2 tsp Baking powder
1 tsp salt
2 tsp cinnamon sugar
1 C anise tea

Mix all dry ingredients together. Work Crisco in by hand, until dough resembles crumbs. Add a little Anise tea at a time, kneading until you have a soft dough.
Roll out a small amount at a time, fill, fold over & seal edges. Prick with a fork 2 or 3 times.

Anise tea: Boil water with enough Anise to make a tea, you need about one cup.

Pumpkin filling: One can pumpkin puree (NOT pie filling)
About 1 cup brown sugar
Spices to taste. (Pumpkin pie spice, or your own combination of cinnamon, cloves, ginger, whatever you like)

Sorry if this is not exact enough, but you can guess how an elderly Hispanic Grandma cooks and bakes. Not with written recipes, that's for sure!
Hope this helps.

Rusty

Thanks, Rusty. That recipe looks like the ones a friend's mom used to make.

I got interrupted and hit send too quickly. The recipe is plenty exact enough. Grandma's recipes are the best kind!!