Pumpkin Empanadas

Preparation

1. Step 1

   Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves, about 5 minutes. Next, stir in the pumpkin, cinnamon, cloves and nutmeg. (The sugar mixture might firm up when you add the pumpkin, but it will disperse as the mixture cooks further.) Cook, stirring frequently, until darkened and the flavor has deepened, about 10 minutes. (You should have about 1¾ cups.)

2. Step 2

   Transfer the filling to a bowl and let it cool for about 15 minutes, then chill for 30 minutes (or overnight) to help it set.

3. Step 3

   While the filling chills, make the empanada dough: In a medium bowl, mix the flour, baking powder and salt. Using a large fork, cut in the shortening, then use your fingertips to blend it in.

4. Step 4

   Add the 2 eggs, milk and sugar; stir to combine. Continue to knead the dough just until all the dry spots have disappeared. Split the dough in half, wrap in plastic wrap and chill for 20 to 30 minutes. Take out one half of the dough and split it into 12 balls of dough.

5. Step 5

   Heat the oven to 350 degrees. Roll out the dough into small, 4½-to-5-inch circles. Add about 1 heaping tablespoon filling on the top half of the rolled out dough. Wet the bottom edge of the dough with water, then fold over the dough to seal, pressing out any air. Seal off the edges by crimping them with the tines of a fork.

6. Step 6

   Brush each empanada with the beaten egg and puncture each empanada with a fork to allow steam to escape while baking.

7. Step 7

   Spray a large baking sheet with cooking spray, or place the empanadas on a parchment-lined baking sheet and bake until golden, 15 to 20 minutes.