Pumpkin Empanadas

Make Pumpkin Purée. Make Pastry for Empanadas.

Place raisins in small bowl; cover with boiling water. Let raisins soak 10 minutes; drain.

Heat oil in large skillet over medium heat until hot. Add onion; saute until soft, about 5 minutes. Add beef, olives, garlic, chili powder, salt, cumin and cinnamon. Cook, stirring to break up beef, until meat is lightly browned, about 5 minutes. Stir in 1 cup pumpkin purée; set aside to cool.

Heat oven to 375F.

Roll pastry out on lightly floured surface to a thickness of 1/8 inch. Cut eight 5-inch circles. Place an equal amount of filling on one half of each circle, leaving 1/2-inch border. Dampen edges of each pastry circle with cold water; fold pastry over to enclose filling; press edges with tines of fork to seal. Place empanadas on ungreased baking sheet; brush lightly with beaten egg. Bake until golden brown, about 25 minutes. Serve warm.