Sweet Pumpkin Empanadas

Ingredients

325 gr all purpose flour
26 gr granulated sugar
3 gr salt
10 gr cinnamon
110 gr butter
120 ml milk
2 eggs
475 gr pumpkin
170 gr brown sugar
90 gr pecans
85 gr raisins
16 ml lemon juice
16 ml water
100 gr granulated sugar
2 gr cinnamon in bowl
14 portions

Instructions

circle. Place scant quarter cup pumpkin mixture on each circle. Moisten edges with water; fold in half, pressing edges with fork to seal. Scallop sealed edges by indenting at 2 cm intervals. Place on ungreased baking sheet. Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 200ºC oven for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack. ----