Pumpkin Empanadas

Cuisine, October 1981

1 hour — 8 empanadas

Ingredients

1	cup	pumpkin purée [1]
2	tablespoon	raisins
1⁄4	cup	boiling water
2	tablespoon	vegetable oil
1	medium	onion (minced)
1⁄3	pound	lean ground beef
1	tablespoon	finely chopped green olives
1	clove	garlic (minced)
1	teaspoon	chili powder
1	teaspoon	salt
1⁄2	teaspoon	ground cumin
1⁄4	teaspoon	ground cinnamon
1		egg (lightly beaten)
1		pastry for empanadas [2]

Instructions

Make Pumpkin Purée. Make Pastry for Empanadas.

Place raisins in small bowl; cover with boiling water. Let raisins soak 10 minutes; drain.

Heat oil in large skillet over medium heat until hot. Add onion; saute until soft, about 5 minutes. Add beef, olives, garlic, chili powder, salt, cumin and cinnamon. Cook, stirring to break up beef, until meat is lightly browned, about 5 minutes. Stir in 1 cup pumpkin purée; set aside to cool.

Heat oven to 375F.

Roll pastry out on lightly floured surface to a thickness of 1/8 inch. Cut eight 5-inch circles. Place an equal amount of filling on one half of each circle, leaving 1/2-inch border. Dampen edges of each pastry circle with cold water; fold pastry over to enclose filling; press edges with tines of fork to seal. Place empanadas on ungreased baking sheet; brush lightly with beaten egg. Bake until golden brown, about 25 minutes. Serve warm.