• Farmer Stepheni

Pumpkin Empanadas


2 jars of Dickinson Larder pumpkin butter 1 egg

1 tsp flour

favorite empanada dough recipe

1 beaten egg

Mix pumpkin butter, 1 egg and flour.

On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about filling into the center of the dough circle.

Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough.

Put empanadas on the prepared baking sheets. Brush the top of each with beaten egg.

Bake in the preheated 350 oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Makes 4 servings.


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