Now that Halloween is over, there is the everlasting question of:
What to do with those pumpkins?
Well at the request of one fabulous lady, I've got just the recipe...
Lovely. Flaky. Sweet.
I've incorporated a new look to this post as well, a collage of photos
for your viewing pleasure...
Hope you enjoy*
Oh, but wait...let's take them a bit further and pair them with something rich!
Brown Sugar Ricotta w/ Vanilla Cream
3 Cups of Flour
3/4 Cups Crisco
3 Tbs. Sugar
1/4 Tsp. Salt
3/4 Cup Beer (room temp)
Sift together flour, salt & sugar. Blend in the crisco, with a pastry blender or fork, just until the flour is incorporated and the crumbles form into pea shapes. Add the beer, slowly and in batches until dough is combined, but not wet. Roll out dough and cut with a 4 inch round cookie cutter. You may also form into balls and roll each empanada out individually. Fill with filling and fold over, pinching the ends with a fork. Place on sheet and bake at 375 for 15 minutes or until golden.
This is a basic empanada dough...
You may fill it with any fruit preserve. I used pumpkin, roasted with cinnamon and 1 cup of sugar @ 400 for approximately 45 minutes. Combined 2 cups of pumpkin with 3 Tbs. honey. Placing 1 Tbs. filling into the pastry.
Simply Food Love*