Ingredients
- 14 portions
- 2 eggs
- 475 gr pumpkin (canned)
- 325 gr all purpose flour
- 170 gr brown sugar
- 120 ml milk
- 110 gr butter
- 100 gr granulated sugar
- 90 gr pecans (chopped)
- 85 gr raisins
- 26 gr granulated sugar
- 16 ml lemon juice
- 16 ml water
- 10 gr cinnamon (ground)
- 3 gr salt
- 2 gr cinnamon in bowl
circle. Place scant quarter cup pumpkin mixture on each circle. Moisten edges with water; fold in half, pressing edges with fork to seal. Scallop sealed edges by indenting at 2 cm intervals. Place on ungreased baking sheet. Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 200ºC oven for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack. ----
