Pumpkin Pecan Empanaditas (Mini Empanadas)

Ingredients

Filling

• 1 cup canned pumpkin
• 1 cup firmly packed brown sugar
• 1 tablespoon butter
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and clo)
• 1/4 cup chopped pecans

Crust

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup cold butter (this is equal to 2 sticks, 8 oz, or 226g)
• 8-10 tablespoons cold water

Glaze

• 1 egg
• 1 teaspoon water

Decoration

• sanding sugar (optional)

Directions

1. 1

   Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

2. 2

   Preheat oven to 400°F (200°C).

3. 3

   Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

4. 4

   Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

5. 5

   Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.