Pumpkin Empanadas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening or 2/3 cup lard
• 2 tablespoons shortening or 2 tablespoons lard
• 4 -5 tablespoons cold water
• 1 (12 ounce) can canned pumpkin
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• sugar

Recipe

• 1 pastry: mix together flour and salt. cut in shortening until particles are the size of small peas.
• 2 sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
• 3 gather into a ball, divide into halves. divide each half into 16 equal pieces. roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
• 4 filling: combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. heat to boiling, stitring constantly. reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
• 5 heat oven to 400°.
• 6 spoon 2 tsp pumpkin mix onto center of circle. brush edges with water.
• 7 fold over and press edges with fork to seal.
• 8 place on ungreased cookie sheet or stone.
• 9 sprinkle with sugar and bake for 20-25 minutes or until golden brown.