Pumpkin Empanadas with Scratch Dough

What your child practised

• Making a simple oil dough
• Shaping dough rounds by hand
• Sealing and crimping a repulgue edge
• Brushing and sugaring a pastry top
• Measuring with cups and spoons

Ingredients makes 8–14 portions

• 3–4 cups all-purpose flour
• 1/2–2/3 cup cooking oil
• 1 1/2–2 cups canned pumpkin puree
• 1/3–1/2 cup brown sugar
• 1–1 1/2 tsp ground cinnamon
• 1/4–1/2 tsp ground ginger
• 1–1 1/2 Tbsp cornstarch
• 1/4–1/3 cup milk (for brushing)
• 1/4–1/3 cup granulated sugar
• 1–1.5 quarts pear nectar
• 1 litre sparkling water
• 1 tsp salt

How it is made

1. DOUGH: stir the flour and salt together, then add the oil and warm water and mix into a smooth ball. No resting needed.
2. Mix the pumpkin with brown sugar, cinnamon, ginger and cornstarch — smell that fall magic.
3. Pat the dough into 4–5 inch rounds and spoon filling onto half of each. One spoonful only — an overfilled empanada cannot seal.
4. Fold over and seal the edge, then try the traditional repulgue rope crimp. A fork seal works beautifully too.
5. Brush with milk and dust with sugar. An adult bakes at 400°F for 17–19 minutes.
6. While they bake, pour pear nectar into your cup and top with sparkling water.