Empanadas
(Dessert Turnovers)

3 cups flour
2 tsp. baking powder
2 tsp. salt
2 cup shortening
2 eggs
2 cup milk
Pumpkin Filling
powdered or granulated sugar

Stir together flour, baking powder, and salt. Cut in shortening till mixture resembles cornmeal. Beat eggs with milk. Add to flour mixture, stirring till combined.

Form dough into a ball; cover and chill 1 hour. Divide dough into 16 portions. On lightly floured surface roll each part to a 6 inch circle. Place about 3 tablespoons pumpkin filling on each. Moisten edges with a little water; fold in half, pressing edges with a fork to seal. Fry or bake as directed below. Makes 16.

To Fry: Fry empanadas, a few at a time, in deep hot vegetable oil (375 degrees) for about 4 minutes or till golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.

To Bake: Place empanadas on baking sheet. Brush tops with a little milk; sprinkle with granulated sugar. Bake in 400 degrees oven for about 15 minutes or till golden brown.

Pumpkin Filling: Stir together one can (16 oz.) Pumpkin, 1 cup packed brown sugar, 3/4 cup chopped walnuts, 2 cup raisins, 1 tsp. cinnamon, and 1/4 tsp. cloves. Makes about 3 cups.

For another filling: Well-drained crushed pineapple makes a tasty filling too. You will need about 3 cups, measured after draining to, to fill 16 empanadas.