Appetizers & Entrees, Savory Apps

Savory Pumpkin Parmesan Empanadas

savory-pumpkin-parmesan-empanadas

Cook Time: 5 Min

Yield: 12 Servings

savory-pumpkin-parmesan-empanadas

Ingredients

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. salt
  • 9 Tbsp. Crisco® Baking Sticks All-Vegetable Shortening, well-chilled
  • 2/3 to 1 C. milk
  • FILLING
  • 1 Tbsp. Crisco® All-Vegetable Shortening
  • 1 C. chopped onion
  • 1 Tbsp. firmly packed brown sugar
  • 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1 (15 oz.) can pure pumpkin
  • 1/2 C. ricotta cheese
  • 2/3 C. grated Parmesan or Romano cheese
  • Crisco® Pure Vegetable Oil

Directions

  1. COMBINE flour, sugar and salt in food processor. Add shortening cubes. Cover and process until evenly blended. Pulse while adding milk, 1 Tbsp. at a time, adding just enough milk so that dough holds together when pressed together. Shape into 3 balls. Flatten each into a round disk. Wrap in plastic wrap. Chill 30 minutes.
  2. For Filling: HEAT shortening in large skillet over medium heat. Add onion. Cook 7 minutes or until tender. Stir in brown sugar, thyme and salt until evenly blended. Stir in pumpkin, ricotta cheese and Parmesan cheese.
  3. HEAT 1-inch vegetable oil to 350°F in large heavy skillet over medium heat. Divide dough into 12 equal pieces. Roll each on lightly floured surface into a 6-inch circle. Brush edges with water. Spoon 1/4 C. pumpkin mixture onto each circle. Fold dough in half to cover filling. Seal edges by pinching or pressing with fork.
  4. COOK in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.

Savory Pumpkin Parmesan Empanadas

savory-pumpkin-parmesan-empanadas

Cook Time: 5 Min

Yield: 12 Servings

Ingredients

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. salt
  • 9 Tbsp. Crisco® Baking Sticks All-Vegetable Shortening, well-chilled
  • 2/3 to 1 C. milk
  • FILLING
  • 1 Tbsp. Crisco® All-Vegetable Shortening
  • 1 C. chopped onion
  • 1 Tbsp. firmly packed brown sugar
  • 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1 (15 oz.) can pure pumpkin
  • 1/2 C. ricotta cheese
  • 2/3 C. grated Parmesan or Romano cheese
  • Crisco® Pure Vegetable Oil

Directions

  1. COMBINE flour, sugar and salt in food processor. Add shortening cubes. Cover and process until evenly blended. Pulse while adding milk, 1 Tbsp. at a time, adding just enough milk so that dough holds together when pressed together. Shape into 3 balls. Flatten each into a round disk. Wrap in plastic wrap. Chill 30 minutes.
  2. For Filling: HEAT shortening in large skillet over medium heat. Add onion. Cook 7 minutes or until tender. Stir in brown sugar, thyme and salt until evenly blended. Stir in pumpkin, ricotta cheese and Parmesan cheese.
  3. HEAT 1-inch vegetable oil to 350°F in large heavy skillet over medium heat. Divide dough into 12 equal pieces. Roll each on lightly floured surface into a 6-inch circle. Brush edges with water. Spoon 1/4 C. pumpkin mixture onto each circle. Fold dough in half to cover filling. Seal edges by pinching or pressing with fork.
  4. COOK in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.

Popular Recipes

Here are other baking recipes we think you might like to try.