PUMPKIN EMPANADAS

      Title: PUMPKIN EMPANADAS - SL 10/82
  Categories: Dessert, Mexico, Pumpkin, Sthrn/livng
       Yield: 18 Servings
  
      16 oz Can pumpkin
     3/4 c  Sugar
       1 ts Ground allspice
       4 c  All-purpose flour
     1/2 c  Sugar
       1 tb Plus 1 tspn baking powder
       1 ts Salt
   1 1/3 c  Shortening
       1 c  Milk
            Milk (yes, it's correct)
       1 ea Egg white; beaten
     1/4 c  Sugar
     1/2 ts Ground cinnamon
  
      Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set
   aside.
      Combine flour, 1/2 cup sugar. baking powder, and salt; cut in
   shortening with pastry blender until mixture resembles coarse meal.
   Sprinkle 1 cup milk evenly over surface; stir with a fork until all
   dry ingredients are moistened.  Shape into a ball; chill. Roll out to
   1/8th-inch thickness; cut into 4-inch circles.
      Place about 1 tablespoon pumpkin mixture in center of each circle.
   Moisten edges with additional milk; fold in half, and press edges
   together with a fork. Brush empanadas with egg white; place on
   ungreased baking sheets, and bake at 450 degrees F for 8 to 10
   minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle
   over empanadas while still warm.
    Yield: about 1-1/2 dozen.
   
   From Mrs. Mack C. Ivy of Texas in October, 1982 "Southern Living"
   Typos by Jeff Pruett
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