Wednesday, November 24, 2010

Thanksgiving Break Specials: Pumpkin Empanadas!!

I have finally decided on the dessert that I plan to contribute to our Thanksgiving Day feast. And you may decide to add this one last item to your menu, if you haven't already. A fresh, warm, melt-in-your-mouth pumpkin empanada is impossible to top. But if you're still not sure that you want to include this in your own feast tomorrow, take a look at this....

Photo by Jeanine Thurston

Pumpkin Empanadas
by Muy Bueno Cookbook

Makes 24-30 empanadas

Growing up we always knew the fall and winter meant lots of sweet and tasty treats we call empanadas. These sweet pastry pockets are filled with whatever jam or preserves are in season and or whatever you were lucky enough to preserve over the summer. This particular recipe calls for my favorite filling, pumpkin. I prefer to use canned pumpkin, not pumpkin pie filling because making it from scratch is too watery. Adding the freshest spices, makes a big difference. So go fresh with your spices whenever possible...

To view the complete recipe, please click here.

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