Empanadas de Calabaza

Prepare the pumpkin filling: In a saucepan, combine the Pumpkin puree, 80g Piloncillo, 3g Ground Mexican cinnamon, Ground clove, and Orange zest. Cook over medium heat, stirring frequently, until the mixture thickens and most of the liquid has evaporated, about 15-20 minutes. The filling should be firm enough to hold its shape. Remove from heat and let cool completely. This can be done in advance and refrigerated.

Prepare the dough: In a large bowl, whisk together the All-purpose wheat flour, 70g Piloncillo, 5g Ground Mexican cinnamon, and Fine sea salt. Add the cold, cubed Unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, lightly beat the Large chicken egg with 50g of the Cold water. Gradually add the egg-water mixture to the flour mixture, mixing until a shaggy dough forms. Add more Cold water, a tablespoon at a time, if needed, until the dough just comes together. Do not overmix.