I had some batter left over from making Mini Pumpkin Pies and I didn't want to waste it. My initial idea was to make some more pie crust the next day and use the rest to make more pies, but then my mom gave me an idea on a twist to basic pies. Empanadas!
Ingredients:
3/4 c. granulated sugar
 |
| Left overs! |
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. nutmeg
2 eggs
2 c. pumpkin puree
10 oz. evaporated milk
1 shot Frangelico Hazelnut Liqueur
1 tbs corn starch
1 tbs water
Unbaked pie crust
Mixture of white sugar, brown sugar and cinnamon
Mix sugar, cinnamon, salt, ginger and nutmeg together in small bowl and set aside.
Beat eggs in large bowl. Stir in pumpkin and sugar mixure.
In separate bowl, combine evaporated milk and Frangelico. Gradually add to pie batter. Mixture will be runny.
Pour pumpkin pie mixture into a medium sauce pan and heat over medium heat until warm. Mix corn starch and water together in small bowl and add to warm pie mixture. Stir until thickened.
Roll out pie crust into a thin sheet. Cut into circles approximately 4 inches in diameter. Top with 1 tbsp of batter.
Fold dough in half around pumpkin batter and place on baking sheet. Bake at 375 degrees for 25 minutes. Brush empenadas with butter and dip in sugar/cinnamon mixture.
My husband informed my that typically empanadas are fried. If you want to try and fry these, you can be my guest but I think they would fall apart. Let me know how it turns out if you do so!
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