1 recipe Empanada Dough 1 15 ounce can pumpkin ⅔ cup chopped piloncillo** or packed dark brown sugar 1 ½ teaspoon ground cinnamon ½ teaspoon kosher salt 1 egg 1 tablespoon water
Empanada Dough
1 cup milk ¾ cup rendered lard* 1 tablespoon unsalted butter 1 package active dry yeast 2 ½ cup all-purpose flour ½ teaspoon kosher salt
**Piloncillo:
To chop piloncillo, use a sharp serrated knife. If the piloncillo is too hard, microwave for 10 to 20 seconds or until slightly softened. Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
*
If you can’t find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup.
