Pumpkin Empanadas(Bake Off Winner) - cooking recipe

Ingredients

1 (16 oz.) can pumpkin (filling for pies)
1 (8 oz.) can crushed pineapple, drained
1/2 c. brown sugar
1/2 c. sugar
1 stick cinnamon
2 3/4 c. all-purpose flour
1/2 Tbsp. baking powder
3 Tbsp. ground cinnamon
4 Tbsp. anise seed, drained
1 c. Crisco shortening (butter flavor)

Preparation

Preheat oven to 350\u00b0.
Boil water with anise seed and cinnamon stick.
Set strained water aside.
In a large mixing bowl, mix 2 1/2 cups flour, 1 cup Crisco, 1/2 teaspoon baking powder, 1/4 cup sugar, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar and reserved water.
After this is mixed the dough is prepared to make tortillas.
Combine 1/4 cup brown sugar, 1/4 cup sugar, 1/4 cup flour and 2 3/4 tablespoons ground cinnamon to make filling. Place this mixture in the middle to fill up the tortilla.
Close the tortilla by forking the edges.
Also, ventilate using a fork and poke it twice in the center.
Place on a greased cookie sheet. Bake them about 20 minutes on each side.