Prep Time 35m
Cook Time 20m
Ready Time 60m
Yield 20 empanadas

  • 1 1/2 cups white corn masa flour
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup cold butter (1 stick)
  • 1 large egg
  • 6 to 8 tablespoons cold water
  • 1 (15 oz.) can pure pumpkin
  • 1 tablespoon Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup Magnolia® Sweetened Condensed Milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 3/4 teaspoon cinnamon
  • 2 tablespoons Crisco® Pure Corn Oil
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Dough: COMBINE masa flour, wheat flour and salt in medium bowl. Cut in butter using pastry blender until pea-size chunks are formed. Add egg, and water by the tablespoon, to flour mixture, until dough comes together to form a ball. Rest dough for 10 minutes. Roll dough, half at a time, to 1/8-inch thickness between sheets of lightly floured wax paper. Cut with a floured 4-inch round cutter to make 20 circles.
  • Step 3Filling: COMBINE pumpkin, flour and cinnamon in a medium bowl. Stir in sweetened condensed milk, egg and vanilla. Spoon 1 heaping tablespoon filling in the center of each dough circle. Fold in half. Crimp edges with fork to seal. Repeat with remaining dough and filling. Place empanadas on cookie sheet. Prick tops with tines of fork to vent. Brush empanadas with oil. Combine sugar and cinnamon in small bowl. Sprinkle with sugar mixture. Bake for 20 minutes or until golden brown.
  • TipTo FRY: Heat corn oil, 2 to 3 inches deep, in deep-fryer (375°F) or 4-quart saucepan. Fry empanadas, 3 or 4 at a time in hot oil, turning once, until golden brown. Drain on paper towels. Roll empanadas while still warm in sugar mixture.
Magnolia is a trademark of Eagle Family Foods Group, LLC, used by permission.
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