Pumpkin Empanadas

• flour↗2 cups
• salt↗1 teaspoon
• shortening or lard↗2⁄3 cup
• shortening or lard↗2 tablespoons
• cold water4 -5 tablespoons
• canned pumpkin↗1

  (12 ounce)

• brown sugar↗1⁄2 cup
• cinnamon↗1⁄2 teaspoon
• ground ginger↗1⁄4 teaspoon
• sugar↗

Step-by-step instructions

1. 1

   PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.

2. 2

   Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).

3. 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. 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. 5

   Heat oven to 400°.

6. 6

   Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.

7. 7

   Fold over and press edges with fork to seal.

8. 8

   Place on ungreased cookie sheet or stone.

9. 9

   Sprinkle with sugar and bake for 20-25 minutes or until golden brown.