Savory Pumpkin Parmesan Empanadas
Prep Time: 1 Hr
Cook Time: 5 Min
Serves 12 Servings
Difficulty Moderate
Ingredients
- 3 C. all-purpose flour
- 1 1/2 Tbsps. sugar
- 1/2 tsp. salt
- 9 Tbsps. well chilled Crisco® Baking Sticks All-Vegetable Shortening
- 2/3 to 1milk
- FILLING
- 1 Tbsp. Crisco® Baking Sticks 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
- 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.
