Pumpkin Empanadas

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2. 2

   For the dough: Whisk the flour, sugar, salt, and baking powder together in a large bowl. Cut the shortening into the flour mixture until it looks like coarse crumbs. Add just enough water for the dough to come together; do not overmix. Knead the dough a few times in the bowl.

3. 3

   Turn the dough out onto a floured surface. Cut the dough into quarters, then cut each quarter into thirds to make 12 equal pieces. Roll each piece into a ball. Cover with a cloth and let rest while you prepare the filling.

4. 4

   For the filling: Mix the pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves in a large bowl until smooth.

5. 5

   Roll each dough ball on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup of filling into the center of each circle. Fold the dough over the filling to form a half-moon pie, then crimp the edges with a fork. Place on the prepared baking sheets. Brush the tops with beaten egg.

6. 6

   Bake in the preheated oven until the filling is hot and the crusts are golden brown, about 20 minutes.

• Calories 332.02 kcal Moderate
• Protein 4.74 g Low Source
• Carbs 34.63 g Moderate
• Total Fat 18.87 g High
• Saturated Fat 5.5 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 29.16 mg Moderate
• Sodium 37.39 mg Low Source
• Fiber 1.51 g Low Source
• Sugar 7.99 g Moderate
• Added Sugar 0.83 g Low Source
• Calcium 23.67 mg Low Source
• Iron 2.23 mg Moderate
• Potassium 203.88 mg Low Source
• Vitamin A 262.58 mcg_rae Good Source
• Vitamin C 5.21 mg Low Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten