Curry Pumpkin Empanadas

• These are amazing and perfect for fall. This recipe is from Sunset  Magazine 10/12.
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• 2 T.  vegetable oil, divided                                         
• 12 oz. cubed peeled pumpkin or butternut squash
• 1 small onion, chopped
• 1/2 t. ground ginger
• 1/2 t. ground cloves
• 1/2 t. ground cinnamon
• 1 t. ground cumin
• 1 t. turmeric
• 1/4 C. raisens, softened 10 minutes in hot water 
• Pie Dough (2 or 3 rounds)
• 1 large egg, slightly beaten
• 
  
• Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
• Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.

1. Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
2. Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
3. Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.
4.  Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
5.  Bake until golden brown, 15 to 20 minutes. Serve with chutney.
6. Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Serve with Cilantro Mint Dipping Sauce or other chutney.