Ingredients
- 14 portions
- 2 eggs
- 16 oz pumpkin (canned)
- 2 1/2 c all purpose flour
- 3/4 c brown sugar
- 1/2 c milk
- 1/2 c butter
- 1/2 c granulated sugar
- 3/4 c pecans (chopped)
- 1/2 c raisins
- 2 tb granulated sugar
- 1 tb lemon juice
- 1 tb water
- 3 ts cinnamon (ground)
- 1 ts salt
- 1/2 teaspoon cinnamon in bowl
circle. Place scant 1/4 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 3/4-inch intervals. Place on ungreased baking sheet. Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 400F oven for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack. ----
