Pumpkin Empanadas

Make the dough: In a large bowl, whisk together the Unbleached All Purpose Flour (1 1/4 cups), Granulated Sugar (2 tsp) and Kosher Salt (1/2 tsp). Cut the Unsalted Butter (1 stick) into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a small bowl, whisk together the Water (1/2 cup), Ice (1/2 cup) and Vodka (2 Tbsp).

Sprinkle about 2 tablespoons of ice water mixture at a time to the flour mixture. Mix and cut it in with the bench scraper or spatula until fully incorporated.

Knead the dough lightly on a floured surface until smooth, about 1-2 minutes.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Make the filling: In a medium-sized pot, mix together the Pumpkin Purée (1 can), Dark Brown Sugar (4 Tbsp), Pumpkin Pie Spice (1 tsp) and Salt (1 pinch) until well combined. Over medium low heat cook mixture until some of the liquid evaporates and it thickens about 8-10 minutes. Set aside to cool.

Assemble: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness.

Using a round cutter or the rim of a glass (about 4-5 inches in diameter), cut out circles from the dough.

Place about 1 tablespoon of the pumpkin filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.

Place the empanadas on the prepared baking sheet. Brush the tops with a little Milk (to taste) or Eggs (to taste) wash for a golden finish.

Bake for 12-15 minutes or until the empanadas are golden brown. Let them cool slightly before serving.