For the story behind these empanadas and more details on this recipe please read The Story of The Perfect Empanadas


2 1/2 cups sifted flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon baking powder
1/2 cup of butter (chilled and cubed)
1/4 cup shortening (chilled)
1 egg
1/2 cup cold milk

15 oz can pumpkin
1 1/2 cup packed brown sugar
1 1/2 teaspoon cinnamon
1 tablespoon water

For the Filling:
In a saucepan combine all of the filling ingredients and stir.  You only want the heat on low and keep checking on it and stirring occasionally for about 15 to 20 minutes until it thickens up... You will see it come together.  Set aside to cool.

For the Dough:
Sift together all the dry ingredients into a large bowl.  Add in the butter and cut through with a fork or pastry blender until all crumbly... continue to do the same with the shortening until all crumbly.  You can start working with your hands when you add the egg and then the milk and work until it forms a dough... Knead and then wrap in plastic wrap and chill in the refrigerator for at least 15 minutes and no longer than a half hour.

(Pre-heat your oven to 350 and prepare a cookie sheet with parchment paper) After it's chilled take it out and knead it just a little bit until it's workable... then make 2 inch balls from the dough... you should probably average about 17.  This is what we do but this is actually the part where it will become personal for you.  You may want larger empanadas therefore make larger dough balls.  It is completely up to you.  Because the dough ball size is a personal preference so will be the size you roll the ball into.  Just make sure you don't do it too thin (you don't want any transparency in your dough).  Spoon some filling onto the center of your dough (the amount is also a personal preference... we do about a couple tablespoons), take your fingers and dip them into some water and lightly wet the bottom edge of the dough like a smiley face and then fold the top half over pressing the edges together all the way around.  Then take a fork along the edge of the empanada to make it pretty.  Take a tooth pick and make three holes on the top... Keep in mind your dough is quite delicate so be gentle while you do this and also when you transfer your empanada to your cookie sheet.  After all the empanadas are on the cookie sheet with parchment paper, scramble up an egg with 1 tablespoon of water and brush the egg wash over your empanadas.  Pop them in the oven for anywhere for 8-15 minutes... Our oven is kind of on the fritz so I'm sorry the timing can't be more detailed but just keep an eye on them... Once they are golden brown they are ready.  Let them cool and then devour these delicious mouth watering homemade empanadas.  <3

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