Empanadas

Ingredients

• 3 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 (1/4-ounce) envelope dry yeast
• 3/4 cup water
• 1/4 cup shortening
• 1/4 teaspoon vanilla extract
• 1 (15-ounce) can unsweetened pumpkin
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Preparation

1. Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of heavy-duty mixer. Add yeast and next 3 ingredients; beat at low speed with mixer, using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax papper, and let stand 30 minutes.
2. Stir together pumpkin, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
3. Turn dough out onto a lightly floured surface; divide into 12 equal portions, and shape into balls. Roll or flatten balls into 6-inch circles. Spoon 1 1/2 tablespoons pumpkin mixture onto half of each pastry circle. Moisten edges with water; fold dough over pumpkin mixture, pressing edges to seal. Crimp edges of dough with a fork. Place on lightly greased baking sheets. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.
4. Bake at 375º for 15 to 18 minutes or until golden brown.
5. Cool on baking sheets on wire racks.