Pumpkin Turnovers
This delicious recipe uses the IMUSA Empanada Maker to create pumpkin turnovers flavored with cinnamon, cloves, and nutmeg!

Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizer, Snack

Ingredients
  • Pumpkin Filling:
  • butter 2 tablespoons
  • dark brown sugar, packed firmly ¾ cups
  • organic pumpkin, NOT pie filling 1 cup
  • ground cinnamon 1 teaspoon
  • ground cloves ⅛ teaspoons
  • ground nutmeg ⅛ teaspoons
  • Empanada Dough
:
  • all purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup

Preparation
  1. For Pumpkin Filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
  2. Remove the saucepan from the heat and let it cool down. After it has cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
  3. You can make the empanada dough after your filling has chilled: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  4. Assemble and bake empanadas: Take out half the dough and split it into 6 equal balls of dough.
  5. On a floured surface, roll out the dough balls into small round circles.
  6. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of pumpkin filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  7. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  8. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to10 minutes, until golden brown.
  9. Repeat with remaining dough and filling.