Pumpkin is one of the most versatile ingredients out there, whether it's in sweet or savory dishes. This twist on a Mexican favorite features a smoky heat, thanks to the addition of chipotle peppers, and is a perfect appetizer or special snack.
1 Hour & 30 Minutes
1 cup milk
3/4 cup shortening
1 tablespoon butter
1 package active dry yeast
3 to 3 1/2 cups all-purpose flour
1 teaspoon salt, divided
1 15-ounce can pumpkin
2 eggs, divided
3 cloves garlic, minced
1 tablespoon chopped chipotle peppers in adobo sauce
1/3 cup crumbled Cotija cheese
1 tablespoon water
Bring the milk to a simmer in a small saucepan over medium heat. Remove from heat and add the shortening and butter. Let stand until melted and mixture is around 105°F to 115°F (about 10 minutes). Add the yeast; stir to dissolve. Let stand for 10 minutes or until foamy. Coat a medium bowl with nonstick spray; set aside.
Mix 3 cups of the flour and 1/2 teaspoon salt together in a large bowl; make a well in the center. Pour the wet ingredients into the well. Using your hands or a wooden spoon, start pulling the flour into the wet ingredients, stirring until a dough ball forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place the dough into prepared bowl and cover with a damp cloth. Let rise in a warm place until doubled, about 30 minutes. Punch dough down.
Meanwhile, in a medium bowl gently stir together pumpkin, 1 egg, 1/2 teaspoon salt, garlic, chipotle peppers and cheese. In a small bowl, whisk together 1 egg and water.
Preheat oven to 425°F. Line baking sheets with parchment paper; set aside. Divide the dough into quarters. Roll each into an 8-inch log; cut each log into 6 equal pieces. Shape into balls. On a lightly floured surface, press one ball into a 4-inch circle. Brush the edge with egg wash then spoon about 1 tablespoon of filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
Using a sharp knife, pierce the top of each empanada to allow steam to escape. Brush with egg wash. Bake 15 to 18 minutes or until golden brown. Cool slightly.