1 tsp active dry yeast
1-1/2 cups warm water (105°-115°)
4 cups flour
1 tsp salt
1/4 cup shortening
~Filling~
16 oz can pumpkin puree
3/4 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 egg, beaten
2 tsp vanilla extract

Dissolve yeast in warm water in a small mixing bowl. Combine flour and salt in a large mixing bowl and cut in shortening. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. Knead dough until it is smooth and satiny. Roll dough to a 1/4 inch thickness on a lightly floured board. Cut pastry into 3 inch circles. Combine filling ingredients and mix until well blended. Place a spoonful of filling off-center on each pastry circle. Fold pastry in half over filling and pinch edges together to seal. Heat 2 inches of shortening or oil in a heavy pan at medium-high heat. Fry empanadas until golden on both sides, turning once. Drain on paper towels.