Empanadas de Calabaza

Ingredients

• 500 g (4 cups)all-purpose flour
• 200 g (7 oz)lard or shortening — cold
• 100 g (1/2 cup)sugar
• 3/4 cupwarm water
• 1 tspfine salt
• 600 g (1 1/3 lb)calabaza pumpkin — cooked and mashed
• 150 g (5 oz)piloncillo — chopped
• 1 tspground cinnamon
• 1egg — beaten, to glaze

Method

1. In a large mixing bowl, combine 500 g (4 cups) of all-purpose flour, 100 g (1/2 cup) of sugar, and 1 tsp of fine salt. Add 200 g (7 oz) of lard or shortening in small pieces. Using your fingers, rub the fat into the flour mixture until it resembles coarse crumbs. This ensures the dough will be tender and flaky.
2. Gradually add 3/4 cup of warm water to the flour mixture, stirring with a fork until the dough starts to come together. Transfer the dough onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
3. While the dough rests, prepare the filling. Peel and cut 600 g (1 1/3 lb) of calabaza pumpkin into small cubes. Place the pumpkin in a medium saucepan with 150 g (5 oz) of piloncillo and 1 tsp of ground cinnamon. Cook over medium heat, stirring occasionally, until the pumpkin is soft and the piloncillo has melted into a syrupy consistency. The filling is ready when the pumpkin is tender and the mixture is thick.
4. Preheat your oven to 180°C (350°F). Divide the rested dough into equal portions, about the size of a golf ball. Roll each portion into a circle about 1/8 inch thick on a lightly floured surface. Place a spoonful of the pumpkin filling in the center of each circle, being careful not to overfill.
5. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork or pinch them decoratively. Arrange the empanadas on a baking sheet lined with parchment paper, leaving space between them to allow for expansion during baking.
6. Beat 1 egg in a small bowl and brush it over the tops of the empanadas. This will give them a golden color as they bake. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the empanadas are golden brown and cooked through. The tops should be firm and the bottoms lightly browned.
7. While the empanadas are still warm, you can finish them by sprinkling with a mixture of cinnamon and sugar, or by drizzling with a light syrup or glaze. Transfer the empanadas to a wire rack to cool slightly before serving. This step enhances the flavor and gives them a sweet, aromatic finish.