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pumpkin-empanadas

What's Thanksgiving without a pumpkin pie? Here in the Southwest we've been making a version of pumpkin pie for the last two centuries in a form called Empanadas. In truth, Empanadas can be filled with just about anything, but at this time of the year it's the Pumpkin Empanadas that are the most popular in our restaurant. Below is a delicious recipe drawn from our La Posta Cook Book written back in 1971 by our founder, Katy Griggs. You can use to make these yourselves for your Thanksgiving dinner. Enjoy!

 

2 cups Flour
1 tsp Salt
2 tsp Baking powder
2 tbsp Shortening
  Milk
  Canned pumpkin

Make the Dough
Combine flour, salt and baking powder and sift thoroughly. Cut in shortening until whole is well mixed. Add only enough milk (water may be used) to make medium dough. Dough should be easy to handle and not sticky. Let stand for about ten minutes. Roll out thin and cut into circles about four inches in diameter. Place one heaping teaspoon of canned pumpkin on circle. Fold dough over in half, then pinch edges together in a semicircle to hold in filling. Fry in deep fat until golden brown. Sprinkle with powdered sugar. La Posta serves mincemeat, apricot, and pumpkin empanadas along with vanilla ice cream, making a festive dessert.

Enjoy!

Find more of our recipes in our collectible La Posta Cook Book, available online now!