Pumpkin Empanadas

Pumpkin Empanadas

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2 cups flour

1/2 cup lard, chilled

2 1/2 tablespoons, butter, chilled

1/2 tsp. salt

about 1/3 cup ice water

1 -15 oz. can pumpkin pie filling

1 egg, beaten for egg wash

Turbinado sugar

In a bowl of a food processor fitted with a metal blade add the flour and salt and pulse to combine. Add the chilled lard and butter in chunks into the food processor. Process until pea size pieces are formed. Gradually pour in ice water with motor running and process until the dough just begins to form. Remove from bowl and form into a disk. Wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough to 1/8 inch thick and cut into 3-4 inch circles. Place a scant tablespoon of pie filling into the center of the circle. Brush edges with egg wash ; fold and seal. Place on parchment lined baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar.  Bake for about 30 minutes or until golden. Remove to a wire rack to cool.

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