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Empanadas
(Dessert Turnovers)

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Ingredients:

3 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 cup shortening
2 eggs
2 cup milk
pumpkin Filling
powdered or granulated sugar

Directions:

Stir together flour, baking powder, and salt. Cut in shortening till mixture resembles cornmeal. Beat eggs with milk. Add to flour mixture, stirring till combined. 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 vegetable oil (375 degrees) for about 4 minutes or till 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 degrees oven for about 15 minutes or till golden brown.

Pumpkin Filling: Stir together 1 can 16 ounces Pumpkin, 1 cup packed brown sugar, 3/4 cup chopped walnuts, 2 cup raisins, 1 teaspoon cinnamon, and 1/4 teaspoon 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, to fill 16 empanadas.

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