instructions

• Make the dough:
• In a food processor pulse the flour, sugar, salt, and baking powder a few times until mixed.
• Add the cold butter and pulse a few more times until the butter turns into pea size crumbs.
• With the motor running add the water 1 tablespoon at a time until it forms a dry dough.
• Dump the dough onto a floured surface and work it with your hands until you have a ball. Divide the dough in two parts. Wrap each half of the dough with plastic wrap and chill in the refrigerator while you make the filling.
• Make the filling:
• In a medium saucepan, melt the butter on medium heat and add the pumpkin pure, spices, salt and ¾ cup sweetened condensed milk. Stir until it forms a homogenous mixture. Check the seasoning and add more condensed milk or spices to your taste and liking. Let the pumpkin pure cool at room temperature.
• Preheat oven to 350 degrees
• On a lightly floured surface, roll out 1 half of the dough in about 1/8″ thick and cut out circles. I used a 4 1/2″ cutter.
• Add about 1 tablespoon of pumpkin puree to each circle. (Do not over fill them! If you put too much filling it will come out).
• Whisk the egg and brush around the edge of the empanada. Fold and use a fork to press and seal the edge closed. Prick the top two or three times to let the steam escape while they are cooking.
• Transfer the empanadas to a baking sheet lined with parchment paper and lightly brush the top with the egg. Repeat with the remaining dough. You should end up with 12 empanadas.
• Bake for 25 to 30 minutes or until the edges have started to brown.
• In a separate bowl mix the remaining 1/2 cup sugar and cinnamon. Gently dredge the empanadas in the mixture while they are still hot. Let the empanadas cool for at least 15 minutes before eating.
• Recipe by our friend Marisol @MarisolCooks Enjoy!