Pumpkin Empanadas
Ingredients
- 2 cups Unbleached white flour
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- teaspoon Salt
- cup Shortening
- cup Cold sweet butter
- 1 tablespoon Brandy
- 3 tablespoons Milk
- 16 ounces Canned pumpkin puree
- cup Brown sugar
- 2 teaspoons Cinnamon, or 2 teaspoons minced wild anise leaves
- teaspoon Freshly grated nutmeg
- 1 Egg
- 2 teaspoons Pure vanilla
- 1 Egg beaten with 1 tablespoon water for glaze
- 2 tablespoons Sugar mixed with 1 teaspoon cinnamon
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