Pumpkin Parmesan Empanadas Recipe

Name: Pumpkin Parmesan Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups all-purpose flour; 1 ½ tablespoons sugar; ½ teaspoon salt; 9 tablespoons well chilled shortening; 23-1 cup milk; 1 tablespoon shortening; 1 cup chopped onion; 1 tablespoon firmly packed brown sugar; 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves; ¾ teaspoon salt; 1 (15 ounce) can pumpkin puree; ½ cup ricotta cheese; ⅔ cup graded parmesan cheese or ⅔ cup romano cheese

Servings: persons

3 cups all-purpose flour
1 ½ tablespoons sugar
½ teaspoon salt
9 tablespoons well chilled shortening
23-1 cup milk
1 tablespoon shortening
1 cup chopped onion
1 tablespoon firmly packed brown sugar
1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
¾ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup ricotta cheese
⅔ cup graded parmesan cheese or ⅔ cup romano cheese

1
FOR CRUST:.
2
COMBINE: flour, sugar, and salt in food processor.
3
Add shortening (Cover and pulse until the mixture resembles coarse crumbs.
4
Pulse while adding Milk (1 tablespoon at a time).
5
Until dough holds together when pressed into a ball.
6
Shape into 3 round disks.
7
Wrap in plastic wrap.
8
Chill 30 minutes to up to 2 days.
9
FOR FILLING:.
10
Heat shortening in large skillet over medium heat.
11
Add onion, Cook 7 minutes or until tender.
12
Stir in brown sugar, thyme and salt until evenly blended.
13
Stir in pumpkin, ricotta, and Parmesan cheese.
14
HEAT 1-inch deep vegetable oil to 350 degrees in large skillet over medium heat.
15
Divide dough into 12 equal pieces.
16
Roll each to a 6 inch circle on lightly floured surface.
17
Brush edges with water.
18
Spoon 1/4 cup pumpkin mixture onto each circle.
19
Fold dough in half to cover filling.
20
Press edges with fork to seal.
21
COOK empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time.
22
Drain on paper towels.
23
Cool 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 ½ tablespoons sugar, ½ teaspoon salt, 9 tablespoons well chilled shortening, and more.

Yes, Pumpkin Parmesan Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Parmesan Empanadas

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