Pumpkin & Chorizo Empanadas

For the crust:
2 1/2 c flour
1/2 tsp salt
4 oz. butter, chilled, cut into 1/4" cubes
1 egg
1/3 c water, chilled
1 egg, beaten (for egg wash)

To make the dough, pulse the flour and salt in food processor. Add butter, egg and ice water. Pulse until mixture becomes course crumbs. Shape into a ball. Cover with plastic wrap and place in fridge for 30 minutes. 

For the filling:
1 c. pumpkin puree
4 oz. Chorizo (I HIGHLY recommend this)
1/3 c shredded cheddar cheese
1 tbsp red onion, minced
1 garlic clove, minced

Combine all ingredients in bowl. Set aside.
Preheat oven to 375 degrees. Place rack in the center of the oven.
Remove dough from refrigerator and divide into 10 equal parts. Roll dough very thin on a lightly floured surface- dough should be about 7" in diameter. Working with one piece of dough at a time, add 1/3 cup of filling on to one side of the dough. Using a pastry brush and the egg wash, wet the inside 1/4" of the edge of the filled dough. Fold dough in half. Using a fork, press the edges together firmly.- Repeat with remaining dough and filling and arrange filled empanadas on parchment lined baking sheet. Brush each empanada with egg wash. Bake for 35 minutes, or until golden brown.

Pair with Tempranillo, Garnacha or Sonoma Pinot Noir