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Appetizers & Entrees, Savory Apps

Savory Pumpkin Parmesan Empanadas Recipe

savory-pumpkin-parmesan-empanadas

Cook Time: 5 Min

Yield: 12 Servings

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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 Recipe

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.

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