Pumpkin Empanadas

My dear mother use to make these for us kids when she was alive. Sadly she didn't leave a written recipe for these, she just made them off the top of her head. I just asked everyone for what they remembered and this is what I came up with. They came out pretty good but of course Mom's were better. Mine are a little rustic looking but still yummy.

Bake at 375* until golden.

2 refrigerated pie crust dough (Pillsbury)

OR

Sweet Pie Dough - I used both and liked the Sweet Pie Dough the best.

Sweet Pie Dough-

3 1/4 c flour

2 Tbsp sugar

1 tsp salt

1 c (2 sticks) cold unsalted butter, cut into 1/2" pieces

1/4 c cold solid vegetables shortening

5 to 6 Tbsp ice water

Mix flour, sugar, and salt. Using your fingers work the butter and shortening into the flour until mixture resembles small peas. Work your ice water in with your fingers a few drops at a time until it comes together. Do not over mix.

Form dough into disks and wrap individually in plastic and refrigerate at least 30 min.

Filling:

1 can pumpkin (pure pumpkin not filling)

1 c granulated sugar

1 c brn sugar

1/4 c heavy cream (can use milk or evap. milk)

1 Tbsp cinnamon

1 Tbsp pumpkin spice

1 Tbsp vanilla extract

1 Tbsp maple extract

Mix all together, taste it and add what you prefer for a stronger flavor.

Roll out dough and using a round cookie cutter or glass, cut out circles for your empanadas.

Drop a spoon full of pumpkin mix in the middle of each dough circle, fold over like a crescent shape. Using a little water on finger-tip press down to seal. You can use a fork to close shut also.

Sprinkle with cinnamon sugar all over tops and bottoms. I cut a small slit in top for steam to escape, but you probably don't need to.

Bake on ungreased cookie sheet for 20 min. Stop and check out Tasty Tuesdays
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