Pumpkin Empanada

Empanadas, contrary to popular belief, actually have their origins in a traditional Arabic food called fatay. The folks in Galicia, Spain loved the dish so much that long after the Moors were gone from their country they continued making the tasty morsels. A delicious recipe from Latina.com

• Ready In: 45 mins
• Yields: 14-16 empanadas

Ingredients

• pastry dough

• 7  tablespoons butter
• 3  tablespoons vegetable shortening
• 2  cups flour
• 1  teaspoon salt
• 1  tablespoon  ice cold water
• 1  large egg

• pumpkin filling

• 2  tablespoons butter
• 1  cup  firmly-packed dark brown sugar
• 1  cup pumpkin puree (if buying from a can, be sure to buy puree and NOT pumpkin pie filling)
• 1  teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄2 orange, zest of (rind)
• 1  egg
• 1  teaspoon water
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup sugar

Directions

1. To make pastry dough: Place butter and shortening in freezer for 15 minutes then cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
2. Add butter and pulse 5 to 6 times until it is blended uniformly. Add shortening and pulse another 3 to 4 times.
3. Remove lid of food processor and pour in the ice water and egg. Replace lid and pulse 5 times. Stop to scrape down the sides and process for another 5 pulses.
4. The dough should hold together when clinched in your fist.
5. Place mixture in a large zip-top bag, squeeze together until it forms a ball, press into a rounded disk, and then refrigerate for 30 minutes.
6. To make pumpkin filling:
7. In a small saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter. Stir in the pumpkin and the spices.
8. Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon.
9. Remove from heat and stir in the orange peel.
10. In a small bowl, combine cinnamon and sugar; set aside.
11. Prepare oven to 425 degrees F. Lightly grease a large baking sheet. Take the chilled pastry dough and divide it in half.
12. Divide each half into eight pieces. On a floured board, roll each of the pieces into a circle about 4 inches across and 1/8-inch thick.
13. Fill each with a generous tablespoon of the cooled pumpkin filling. Fold the circle into a half-moon shape enclosing filling.
14. Using a fork, press down the edges into a crimped border. Not only will this look nice, it will help keep the empanada closed after baking.
15. With a pastry brush, paint the top with the egg wash (made by combining one egg with a teaspoon of water).
16. Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Sprinkle with the cinnamon-sugar immediately after removing from the oven.