Pumpkin Curry Empanadas

Ingredients

• 1 serving cilantro mint dipping sauce (see sunset.com)
• 0.3 cup currants hot softened to cover
• 1 large eggs slightly beaten
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 12 ounces kabocha squash cubed peeled
• 1 small onion chopped
• 3 sheets pie dough frozen store-bought
• 1 teaspoon turmeric 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• mixing bowl

Directions

1. Preheat oven to 37
2. Rub a rimmed baking sheet with 1 tbsp. oil.
3. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.
4. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat.
5. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.
6. Transfer onion to a medium mixing bowl.
7. Drain currants and stir into bowl.
8. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.
9. 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.
10. 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.
11. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
12. Bake until golden brown, 15 to 20 minutes.
13. Serve with chutney.
14. Make ahead: Follow recipe through step Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 37