Pumpkin Empanadas

My mother-in-law makes these every Christmas. Empanadas are a staple in the Hispanic community. It's a little time consuming but South Texans love these! Serve with hot coffee or hot cocoa!

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 2  cups flour
• 1  teaspoon salt
• 2⁄3 cup shortening or 2⁄3 cup  lard
• 2  tablespoons shortening or 2  tablespoons  lard
• 4 -5  tablespoons cold water
• 1 (12 ounce) can canned pumpkin
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
•  sugar

Directions

1. PASTRY: Mix together flour and salt. Cut in shortening until particles are the size of small peas.
2. Sprinkle water, 1 tbsp at a time, tossing with fork to moistened. (pastry should clean the side of bowl).
3. Gather into a ball, divide into halves. Divide each half into 16 equal pieces. Roll each piece between plastic wrap into 3 1/2" circle. (keep pastry covered).
4. FILLING: Combine pumpkin, brown sugar, cinnamon and ground ginger in a saucepan. Heat to boiling, stitring constantly. Reduce heat, simmer until brown sugar is dissolved, about 5 minutes.
5. Heat oven to 400°.
6. Spoon 2 tsp pumpkin mix onto center of circle. Brush edges with water.
7. Fold over and press edges with fork to seal.
8. Place on ungreased cookie sheet or stone.
9. Sprinkle with sugar and bake for 20-25 minutes or until golden brown.