Classic Pumpkin Empanadas - Kitchen Wrangler | Melissa Guerra

Ingredients

• 4 cups all-purpose flour (500 g)
• 1 tsp. baking powder (4g)
• ½ tsp. salt (2g)
• 3 tbsp. sugar (38g)
• 6 tbsp. butter, chilled (90g)
• 3 eggs
• 1 cup water (240ml)
• 15oz can pumpkin puree (425g)
• 1 tsp. ground cinnamon (2g)
• ½ tsp. ground ginger (1g)
• ½ tsp. ground allspice (1g)
• ½ tsp. ground cloves (1g)
• ¼ cup brown sugar (50g)
• 1 egg