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.
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.
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.
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.
Nutrition
Serving size
(1 of 12 empanadas)
Calories 330
Calories from Fat180g
Total Fat 20g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 190mg
Potassium 0mg
Total Carbohydrates 32g
Dietary Fiber 3g
Sugars 5g
Protein 7g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
