These plump little pastry pockets are among La Posta’s most popular holiday traditions.

FOR DOUGH

  • 2 cups all-purpose flour
  • 1 tablespoon, plus 1 teaspoon granulated sugar
  • 2 teaspoons baking powder
  • 2 tablespoons shortening
  • About ⅓ cup whole milk

FOR FILLING AND EMPANADAS

  • 15-ounce can Libby’s 100% Pure Pumpkin
  • 1 tablespoon, plus 1 teaspoon granulated sugar
  • 2 teaspoons ground cinnamon
  • Vegetable oil, for frying
  • Powdered sugar, for garnish

Makes 1 dozen

FOR DOUGH

1. In a medium bowl, combine flour, sugar, and baking powder. Mix in shortening with a fork or fingers, until combined. Add just enough of the milk to make a somewhat soft dough, easy to handle and not sticky. A little water can be added if there is not enough milk. Let the dough stand for about 10 minutes.

2. Roll out dough on a floured surface to about ⅓ inch in thickness. Cut into circles about 4 inches in diameter, preferably using a cookie cutter that size. Reroll scraps of dough to cut additional circles.

FOR FILLING AND EMPANADAS

  1. In a medium bowl, stir together pumpkin, granulated sugar, and cinnamon.
  2. Place a heaping tablespoon of pumpkin filling in the middle of a dough circle. Fold the dough over the top to make a half-moon shape. Pinch the edges together decoratively to seal. Repeat with remaining dough and filling.
  3. Pour several inches of oil into a deep, heavy skillet. Warm the oil to 350°. Fry the empanadas, a few at a time, until golden brown, about 3 minutes.
  4. Sprinkle with powdered sugar. Serve warm or at room temperature.

This recipe originally appeared in "All in the Familia" by Cheryl Alters Jamison.