Cinnamon-pumpkin Empanadas ( Empanadas De Calabazas)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 (15 ounce) can pumpkin
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon ginger (optional)
• 1/8 teaspoon ground cloves (optional)
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 cups flour, divided in half
• 3/4 cup vegetable shortening

Recipe

• 1 for the filling: mix ingredients together and set aside.
• 2 preheat oven to 350 degrees.
• 3 combine water, sugar, salt, yeast, baking powder, and cinnamon.
• 4 using an electric mixer, gradually blend in half of the flour.
• 5 add shortening and thoroughly mix, then gradually blend in remaining flour.
• 6 divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
• 7 slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
• 8 put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
• 9 bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).