Savory Pumpkin Empanadas

Ingredients

• 2 packs empanada shells (in refrigerated section)
• 1 - 15 oz. can pumpkin pulp
• 1 large egg
• 1/2 cup Ricotta cheese
• 1/4 cup Parmesan cheese
• 5 slices of bacon, finely chopped
• 2 tsp. Chef Merito® Turkey Seasoning
• Small dish of cold water for sealing the empanadas
• Oil for frying, enough to cover 1” of pan

Preparation

1. In a skillet, brown bacon until it is golden and renders fat. Remove from skillet with a slotted spoon onto a plate lined with paper towels to absorb excess fat. Reserve.
2. In a bowl, mix pumpkin pulp, ricotta cheese, Parmesan cheese, egg, Chef Merito® Turkey Seasoning, and the cooled chopped bacon. Mix well.
3. Put a tablespoon of filling into each empanada shell just off center. Moisten the edges of the circle with water.
4. Fold the shell in half and, using a fork, seal along the edge.
5. Preheat oil in a frying pan. Fry them, a few at a time to avoid cooling the oil, until golden brown.
6. Remove from pan with a slotted spoon and place them on a plate with paper towels. Serve warm!

Tip

Alternatively, you can bake in the oven preheated to 400ºF and glaze with a beaten egg.