Sweet Pumpkin Empanadas

2 1/2 c All-purpose flour

2 tb Granulated sugar

1 ts Salt

1/2 ts Ground cinnamon

1/2 c Butter or margarine; melted

1/2 c Milk

2 Eggs

16 oz Canned pumpkin

3/4 c Brown sugar; packed

3/4 c Chopped pecans or walnuts

1/2 c Raisins

1 tb Lemon juice

1 tb Water

1 ts Ground cinnamon

1/8 ts Ground cloves

Cinnamon sugar: 1/2 c Granulated sugar

1 1/2 ts Ground cinnamon

Combine flour, sugar, salt, and 1/2 teaspoon cinnamon in medium bowl. Beat butter, milk, and one egg in small bowl. Add to dry ingredients; mix well. Form into ball and cover; chill for 1 hour. Combine pumpkin and brown sugar in medium bowl. Add nuts, raisins, lemon juice, water, cinnamon, and cloves; mix well. Divide dough into 12 to 14 portions. On lightly floured board, roll out each portion into 6-inch

circle. Place scant 1/4 cup pumpkin mixture on each circle. Moisten edges with water; fold in half, pressing edges with fork to seal. Scallop sealed edges by indenting at 3/4-inch intervals. Place on ungreased baking sheet. Beat remaining egg; brush on top of empanadas. Mix cinnamon sugar and sprinkle over empanadas. Bake in preheated 400F oven for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack.
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