Pumpkin Empanadas

In a mixing bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles fine crumbs.

Combine eggs and milk; add to flour mixture, stirring until all is moistened (use hands, if necessary). Form into a ball. Cover and chill for 1 hour.

Meanwhile, prepare pumpkin filling: In saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter.

Stir in the pumpkin and the spices. Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon. Remove from heat and stir in the orange peel.

Divide dough into individual portions. On a lightly floured surface, roll each portion into a 6-inch circle. Place about 3 tablespoons of the pumpkin filling in the center of each circle. Brush edges with water. Fold in half; press edges with tines of fork to seal. Fry or bake:

To fry empanadas: Place empanadas, a few at a time, in deep hot 375 degrees F about 4 minutes or until golden, turning once. Drain on paper toweling. Sprinkle with powdered sugar.

To bake: Place empanadas onto a greased baking sheet. Brush tops with milk; sprinkle with sugar. Bake, uncovered, in a 400 degrees F oven about 15 minutes or until golden.