| Pumpkin Turnovers (Mexico) Makes 16 turnovers Filling: 2 cups canned pumpkin 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg In a 2-quart sauce pan, combine all the ingredients and bring to a boil. Remove from the heat and allow to cool while you prepare the pastry. Pastry: 2 cups flour 1/2 teaspoon salt 2/3 cup vegetable shortening 6 tablespoons cold water Glaze In a small bowl or cup, beat together 1 egg 1 teaspoon water Preheat the oven to 375 degrees. Combine the flour and salt. Cut in the shortening with a pastry blender until it is the size of small peas. Add the water slowly and knead the dough quickly until it holds together. Divide the dough into 12 balls. Using a rolling pin, flatten each ball on waxed paper to keep the dough from sticking. Roll out to a 6-inch wide circle. Add the filling to half of the pastry. Moisten the edges with cold water. Fold the dough over to cover the filling. Press the edges with a fork to seal. Brush the pastry with egg-and-water mixture. Bake for 20 minutes, or until golden brown. Place on a rack to cool. Remove from the oven and let cool on a wire rack. Variation: Granulated sugar may be sprinkled on the empanadas before or after baking. |