Savory Pumpkin Parmesan Empanadas
- 3 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 9 tablespoons well chilled Crisco® Baking Sticks All-Vegetable Shortening, cubed
- 2/3 to 1 cups milk
- 1 tablespoon Crisco® Baking Sticks All-Vegetable Shortening
- 1 cup chopped onion
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1 (15 oz.) can pure pumpkin
- 1/2 cup ricotta cheese
- 2/3 cup grated Parmesan or Romano cheese
- Crisco® Pure Vegetable Oil
COMBINE flour, sugar and salt in food processor. Add shortening cubes. Cover and process until evenly blended. Pulse while adding milk, 1 tablespoon at a time, adding just enough milk so that dough holds together when pressed together. Shape into 3 balls. Flatten each into a round disk. Wrap in plastic wrap. Chill 30 minutes.
For Filling: HEAT shortening in large skillet over medium heat. Add onion. Cook 7 minutes or until tender. Stir in brown sugar, thyme and salt until evenly blended. Stir in pumpkin, ricotta cheese and Parmesan cheese.
HEAT 1-inch vegetable oil to 350°F in large heavy skillet over medium heat. Divide dough into 12 equal pieces. Roll each on lightly floured surface into a 6-inch circle. Brush edges with water. Spoon 1/4 cup pumpkin mixture onto each circle. Fold dough in half to cover filling. Seal edges by pinching or pressing with fork.
COOK in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 of 12 empanadas), Calories 330 (Calories from Fat 180), Total Fat 20g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 10mg, Sodium 190mg, Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 5g), Protein 7g; Percent Daily Value*: Vitamin A 90%, Vitamin C 2%, Calcium 10%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.