Pumpkin Empanadas (Jacqueline Higuera Mcmahan)

Directions

Sift together first 4 ingredients.

Cut in the shortening and butter using a pastry blender or 2 knives.

The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute.

Do not over-blend.

Form into a flat disc and wrap in plastic wrap.

Chill 30 minutes.

Preheat oven to 400℉ (200℃).

To make the filling, blend together the 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 table- spoons pumpkin filling on the lower half of each dough circle.

Fold over top half. Press the edges together with a fork.

Brush tops with egg wash and place on a baking sheet.

Bake 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar.

These may be baked 1 day ahead.

Before serving, warm in a 350℉ (180℃) for 8 minutes.