Pumpkin Empanadas

This is like having your own personal pumpkin pie.


2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup shortening
One 15oz. can pure pumpkin
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 eggs
Granulated sugar for sprinkling

In a large bowl, combine the flour, salt, and cinnamon.  Add the shortening and use a hand mixer to combine.  Add 1/3 cup water and mix to thoroughly combine.  Knead the dough in the bowl to incorporate any remaining flour.  Divide the dough into four dough balls and wrap each one in plastic wrap.  Refrigerate for about 1 hour.  In a medium bowl, combine the pumpkin, sugar, cinnamon, ginger, and salt and stir well to combine.  Set aside.  Divide each dough portion into four equal parts.  Slap the dough balls between well floured hands until slightly flattened, and then roll them out on a lightly floured surface to about 4″ wide and about 1/8″ thick.  Spoon about 1 Tablespoon of filling into the center of each circle.  Fold over, pressing the edges to seal them and press with fork tines.  Place them on a parchment-lined baking sheet, 1″ apart.  Make an egg wash by whisking the eggs with 2 Tablespoons water in a small bowl.  Brush each empanada with egg wash and sprinkle with more sugar.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Remove to wire racks to cool slightly.  Serve warm with vanilla ice cream or cool completely and refrigerate, well wrapped, for up to 2 days.  Frozen empanadas can be reheated in a 350 degree oven for 25 minutes.

Yield:  1 dozen

Recipe from Sweet on Texas Cookbook