Pumpkin Empanadas

(I’ve used both refrigerated dough and the sweet pie dough. I like the sweet pie dough the best.)

To prepare the sweet pie dough:

Line up the sweet pie dough ingredients. Mix flour, sugar, and salt. Using your fingers, work the butter and shortening into the flour until mixture resembles small peas. Work the ice water in with your fingers, a few drops at a time, until it comes together. Do not over mix.

Form dough into disks, wrap individually in plastic, and refrigerate for at least 30 minutes.

For the filling:

Mix all filling ingredients together. Taste it and add what you prefer for a stronger flavor.

Roll out dough and, using a round cookie cutter or glass, cut out circles for your empanadas.

Drop a spoonful of pumpkin mix in the middle of each dough circle and fold over into a crescent shape. Using a little water on your fingertip, press down to seal. You can also use a fork to close it shut.

Sprinkle with cinnamon sugar all over the tops and bottoms. I cut a small slit on top for steam to escape, but you probably don’t need to.

Bake on an ungreased cookie sheet at 375 degrees for 20 minutes.

Enjoy!