Pumpkin Empanadas
from Recipe Addicts
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold butter
1 Tablespoon brandy
3 Tablespoons milk
Filling:
1 16 oz can pumpkin puree
3/4 cup brown sugar
2 teaspoons cinnamon or 2 teaspoons fresh anise leaves
1/4 teaspoon nutmeg
1 egg
2 teaspoons vanilla
1 egg beaten with 1 Tbl water for glaze
2 Tablespoons sugar mixed with 1 teaspoon cinnamon
Sift together flour, sugar, baking powder and salt. Cut in shortening and butter until mixture resembles coarse meal. Combine brandy and milk and drizzle over flour mixture, stirring with a fork to distribute. Do not overblend. Form into a flat disk and wrap in plastic wrap. Chill for 30 minutes.
To make filling, blend together pumpkin, brown sugar, spices, egg, and vanilla.
When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4 or 5 inch circles. Place about 2 tablespoons of pumpkin filling on lower half of each dough circle. Fold over top half. Press edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake in 400 degree oven 15 to 18 minutes or until golden.
Sprinkle while still warm with cinnamon sugar. These may be baked a day ahead and warmed in a 350 degree oven for 8 minutes before serving.
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