Column from November 5, 2009

Don’t throw out that jack-o-lantern

Halloween is over and the question will inevitably come up: What do you do with the pumpkin? Many people make pie filling for Thanksgiving, which is just around the corner.

There are other ideas for that funny-faced creation, though.

I had a request to find a recipe for empanadas. The lady who asked me said she’s tried to ask some of the local cooks, but they say to use a pinch of this and a pinch of that.

Across the Internet, there are many recipes for these traditional Mexican desserts. I turned to my handy Better Homes and Gardens Mexican Cook Book, which is a standard when I want to cook this cuisine. It’s 30 years old and it often comes in handy.

I grabbed a glass of iced tea and sat down at the kitchen table to see what it had to offer. Sure enough, there was just the recipe I was looking for!

So, here it is and I hope some of you give it a try.

Empanadas (dessert turnovers)

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup lard or shortening

2 eggs

1/2 cup milk

Pumpkin filling

Fat for deep-fat frying (optional)

Powdered sugar or granulated sugar

Stir together flour, baking powder and salt. Cut in lard or shortening until mixture resembles cornmeal. Beat eggs with milk. Add to flour mixture, stirring until combined (use hands, if necessary).

Form dough into a ball; cover and chill one hour. Divide dough into 16 portions. On lightly floured surface, roll each part to a six-inch circle. Place about 3 tablespoons filling on each. Moisten edges with a little water; fold in half, pressing edges with a fork to seal. Fry or bake as directed below. Makes 16.

To fry: Fry empanadas, a few at a time, in deep hot fat (375 degrees) for about four minutes or until golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.

To bake: Place empanadas on baking sheet. Brush tops with a little milk; sprinkle with granulated sugar. Bake at 400 degrees for about 15 minutes or until golden brown.