Pati Jinich’s Pumpkin and Apple Empanadas

Makes 18 to 20 empanadas

FOR THE PUMPKIN-APPLE FILLING
1 (8-ounce) piloncillo cone or 1 cup packed dark brown sugar
¾ cup water
½ cup freshly squeezed orange juice
1 (2-inch) canela or cinnamon stick
1 pound Granny Smith apples (2 large), peeled, cored, and cut into small dice
Juice of 2 limes (about ¼ cup)
2 whole cloves, stems removed, buds crushed between your fingers
15-ounce can pure pumpkin puree
1 teaspoon vanilla extract

FOR THE EMPANADA DOUGH
3⅔ cups all-purpose flour (about 1 pound)
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup vegetable shortening or lard
½ cup sugar
2 large eggs
1 ½ cups whole milk
½ cup finely chopped pecans

TO MAKE THE PUMPKIN-APPLE FILLING: Combine the piloncillo or brown sugar, water, orange juice, and canela or cinnamon in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low, cover, and simmer until the sugar dissolves, 8 to 10 minutes. Add the apples, lime juice, and cloves and stir. Raise the heat to medium and simmer, uncovered, for about 20 minutes, stirring occasionally, until the syrup thickens and the apples turn amber.

ADD the pumpkin puree and stir well, cover partially (the mixture will get bubbly and spatter), reduce the heat to medium-low, and cook for 10 to 12 minutes, stirring occasionally, until thickened. Stir in the vanilla. Fish out and discard the canela stick. Set aside to cool, uncovered. As it cools, the mixture will thicken a bit more.

TO MAKE THE DOUGH: Combine the flour, baking powder, and salt in a large bowl. Add the fat and work it into the flour with your fingers or a fork until the mixture looks like coarse meal. Mix in the sugar.

LIGHTLY beat one of the eggs in a small bowl. Add the milk and beaten egg to the dough, stirring lightly with a fork until it comes together. Set aside.

TO SHAPE AND BAKE THE EMPANADAS: Preheat the oven to 350 degrees F, with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

BEAT the remaining egg in a small bowl for the egg wash.

DIVIDE the dough in half. Lightly flour a work surface. With a floured rolling pin, roll out one-half of the dough (keep the remaining dough covered) to a little less than ¼ inch thick. Using a 4- to 5-inch cookie cutter (or a similar-size plastic deli container), cut out rounds from the dough. Put a heaping tablespoon of the apple filling and 1 teaspoon of the chopped pecans in the center of each round. Brush the beaten egg lightly around the edges. Fold the dough over the filling to form a half-moon and seal the edges with your fingers. Crimp the edges with the tines of a fork. Put the empanadas on the baking sheets. Gather up the scraps, reroll, and cut out more rounds.

BRUSH the empanadas with the egg wash. Bake for 23 to 24 minutes, until lightly golden on top and browned on the bottom. Cool slightly or completely on a rack.

SERVE the empanadas hot, lukewarm, or at room temperature. They will keep in a sealed container for up to 5 days.

COOK’S NOTES
• Be sure to buy pure pumpkin puree, not pumpkin pie mix, which has added spices and sugar.
• You’ll have about a cup of filling left over; I spoon it over yogurt or ice cream.
• You can freeze the unbaked empanadas on a baking sheet until firm, transfer to a freezer bag, and freeze for up to 1 month. Defrost for 10 minutes before baking.