Ingredients
-
-
3
-
1 1/2
-
1/2
-
9
-
2/3 - 1
-
-
1
-
1
-
1
-
1
-
3/4
-
1
-
1/2
-
2/3
Directions
Pumpkin Parmesan Empanadas, This recipe was found on a bottle of Crisco Oil , This recipe was found on a bottle of Crisco Oil
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Steps
|
1
Done
|
For Crust: |
|
2
Done
|
Combine: Flour, Sugar, and Salt in Food Processor. Add Shortening (cover and Pulse Until the Mixture Resembles Coarse Crumbs. |
|
3
Done
|
Pulse While Adding Milk (1 Tablespoon at a Time). Until Dough Holds Together When Pressed Into a Ball. |
|
4
Done
|
Shape Into 3 Round Disks. |
|
5
Done
|
Wrap in Plastic Wrap. Chill 30 Minutes to Up to 2 Days. |
|
6
Done
|
For Filling: |
|
7
Done
|
Heat Shortening in Large Skillet Over Medium Heat. |
|
8
Done
|
Add Onion, Cook 7 Minutes or Until Tender. |
|
9
Done
|
Stir in Brown Sugar, Thyme and Salt Until Evenly Blended. |
|
10
Done
|
Stir in Pumpkin, Ricotta, and Parmesan Cheese. |
|
11
Done
|
Heat 1-Inch Deep Vegetable Oil to 350 Degrees in Large Skillet Over Medium Heat. |
|
12
Done
|
Divide Dough Into 12 Equal Pieces. |
|
13
Done
|
Roll Each to a 6 Inch Circle on Lightly Floured Surface. |
|
14
Done
|
Brush Edges With Water. |
|
15
Done
|
Spoon 1/4 Cup Pumpkin Mixture Onto Each Circle. |
