Pumpkin empanadas (empanadas de calabaza) with soft yeast dough

Mix 1 cup warm milk with 1 tbsp sugar and 1 tbsp instant yeast; cover and let sit about 6 minutes.

Combine 4 cups flour and three-quarters cup sugar, make a well, sprinkle pumpkin pie spice and salt around the edges, and put the egg and melted shortening in the centre.

Mix in the egg, then the yeast mixture, until a dough forms.

Knead 10 minutes until soft.

Rub hands and the dough ball with shortening, place in a covered bowl in a warm place.

In a pot over medium-low heat, cook two small pumpkins with two piloncillos, two star anise, two broken cinnamon sticks and half a cup of water, covered, 20 minutes.

Stir so the pumpkin does not stick, cover and cook another 20 to 30 minutes.

Remove the pumpkin from the syrup and peel it; remove the star anise and cinnamon. Alternatively peel the pumpkin before cooking.

Return the pumpkin to the syrup over medium-low heat, add 2 tsp pumpkin pie spice and 2.5 tsp vanilla extract, and cook 5 to 10 minutes into a puree.

Taste for sugar, add more if wanted, and cool to room temperature.

Grease a baking sheet with shortening and preheat the oven to 350F.

Roll a ball of dough, flatten and roll out like a tortilla; fill with a good amount of filling, fold over and press the edges all the way down to seal.

Place on the baking sheet, covered, and repeat; brush with a little milk and sugar so they turn golden.

Bake 18 to 20 minutes and cool.