---------- Recipe via Meal-Master (tm) v8.05
       Title: Sweet Pumpkin Empanadas
  Categories: Cookies
       Yield: 12 servings
   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.