SAVORY PUMPKIN EMPANADAS

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Learn how to make these savory turnovers filled with real pumpkin and chorizo completely from scratch with step by step instructions.

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MAKE THE DOUGH

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[{"selector":"#anim-46326153-3d2b-4a60-8004-3d3b2d639b7a","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] You can make the dough ahead of time, wrap it tightly in plastic and keep it in the fridge until you are ready to roll out and make your savory pumpkin empanadas.

Then roll out dough and cut circles.

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Roast the calabaza, or pumpkin, in the oven until it is soft. Then use a large spoon to scoop out the flesh.

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MAKE THE FILLING

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Fill and seal empanadas, pressing the edges with a fork. Bake for 18 - 25 minutes, until golden brown.

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For more recipes, visit: www.pookspantry.com

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