Vegan Pumpkin Empanadas Recipes

VEGAN PUMPKIN EMPANADAS

Steps:

• Dough:
• Stir in Flour, Sugar, Baking Powder and Salt. Cut in Shortening with a pastry blender until the mixture resembles a coarse meal. Sprinkle in the milk evenly over the surface and stir until it form a dough and it is all evenly moistened. Shape into a ball. Chill the dough in the refrigerator or freezer until cold but not frozen.
• Filling:
• Combine Pumpkin, Sugar and Allspice in a food processor and mix all. You may choose the consistency according to taste some people like the filling very creamy, I prefer it a little more chunky with pumpkin bits. Set mixture aside.
• Finishing Touches:
• Roll out cold dough to 1/8-inch thickness, cut into 4-inch circles. They should resemble little tortillas. Place 1 tbsp of the filling mixture in the center of each circle. Moisten edges with a little milk; fold in half, and press edges together with fork. Place them on a ungreased baking sheet.
• Mix the sugar with the cinnamon. Brush empanadas with melted Earth Balance and sprinkle the sugar cinnamon mixture over them.
• Bake at 450 degrees F for 8-10 minutes or until they get golden. I usually bake a batch of 10 empanadas at a time.
• Let it cool and enjoy!

MEXICAN PUMPKIN EMPANADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
• Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of 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. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
• Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.