Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas)

From Esperanza's Cafe (Joe T. Garcia's Bakery), Fort Worth courtesy of Texas Monthly magazine.

• Ready In: 40 mins
• Serves: 16

Ingredients

• Pumpkin Filling

• 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)

• Empanada Dough

• 1  cup water
• 1⁄4 cup sugar
• 1  teaspoon salt
• 2 (1/2ounce) 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

Directions

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).