Soft Empanadas de Calabaza - Mexican Panderia Style Empanadas

Here is my recipe for a soft dough Mexican bakery style empanada. I use fresh roasted pumpkin and spices to create a delicious filling.
INGREDIENTS FOR THE DOUGH
2 cups all purpose flour
1 tsp dry active yeast
1/4 cup water
1/3 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground anise
1/4 tsp ground clove
1/2 tsp salt
1/3 cup softened butter or shortening
1/3 cup room temperature whole milk
1 large egg
FILLING
1 1/2 cups fresh roasted pumpkin
1/3 to 1/2 cup piloncillo or brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground anise
BAKE in a preheated oven for 10 - 13 minutes or until golden brown
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