Pumpkin Empanadas -

2 tb Sugar

2 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1/4 c Cold sweet butter

1 tb Brandy

3 tb Milk

16 oz Canned pumpkin puree

3/4 c Brown sugar

2 ts Cinnamon, or 2 teaspoons

-minced wild anise leaves 1/4 ts Freshly grated nutmeg

1 Egg

2 ts Pure vanilla

1 Egg beaten with

2 tb Sugar mixed with

1 teaspoon

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. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. San Francisco Chronicle,

11/14/90. Posted by Stephen Ceideburg November