Pumpkin Empanadas

2 cup unbleached white flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/4 cup cold sweet butter
1 tbsp brandy
3 tbsp milk
16 oz canned pumpkin puree
3/4 cup brown sugar
2 tsp cinnamon, or 2 teaspoons minced wild anise leaves
1/4 tsp freshly grated nutmeg
1 egg
2 tsp pure vanilla
1 egg beaten with 1 tablespoon water, for glaze
2 tbsp sugar mixed with 1 teaspoon cinnamon

Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend.

Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes.

Preheat oven to 400F.

To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet.

Bake for 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes.

Makes 14 to 16 empanadas.