Sweet Pumpkin Empanadas

Directions

Combine flour, sugar, salt, and ½ teaspoon cinnamon in medium bowl.

Beat butter, milk, and one egg in small bowl.

Add to dry ingredients; mix well.

Form into ball and cover; chill for 1 hour.

Combine pumpkin and brown sugar in medium bowl.

Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well.

Divide dough into 12 to 14 portions.

On lightly floured board, roll out each portion into 6-inch circle.

Place scant ¼ cup pumpkin mixture on each circle.

Moisten edges with water; fold in half, pressing edges with fork to seal.

Scallop sealed edges by indenting at ¾ inch intervals.

Place on ungreased baking sheet.

Beat remaining egg; brush on top of empanadas.

Mix cinnamon sugar and sprinkle over empanadas.

Bake in preheated 400℉ (200℃) oven for 15 to 20 minutes or until golden brown.

Serve warm or cool on wire rack.