Place the flour and salt in the bowl of your food processor. Add the butter cubes and pulse until combined. Add the egg and pulse until combined. Add the ice cold water, a little at a time, pulsing between additions, until a coarse dough begins to form.

Transfer the dough onto the counter and knead it until a smooth ball of dough comes together, 2-4 minutes.

Wrap the dough in plastic wrap and refrigerate it for at least 1 hour (not over 24 hours) to relax the gluten.

In a medium bowl, add all of the filling ingredients. Mix until combined. Taste and adjust the sweetness or seasoning as desired. Cover and set aside until you are ready to put the empanadas together.

Preheat the oven to 400F

Divide the dough into 2 halves. Then, divide each half into 8, roughly even sections. (So you have 18 small balls

Roll each ball of dough out to a 4 inch disc.

Fill the circle of dough with 1 tablespoon of pumpkin filling.

Wet your finger with a little water and use it to moisten the edge of the dough around the filling. Fold the circle of dough in half over the filling, to create a filled half-circle. Press the edges together firmly to seal.

If desired, crimp (repulgue) the edges by twisting and folding the sealed edge over itself (see the video above). Or, crimp the edges as you would any pie crust.

Place the sealed and crimped empanadas onto a greased, aluminum foil lined baking sheet.

Brush the tops of the empanadas with an egg wash made from 1 egg white beaten with 1 tablespoon water. If desired, sprinkle some cinnamon sugar over top of the empanadas.

Bake the empanadas for 20 minutes, or until golden.

Removed the baked empanadas from the oven and let them cool slightly on a wire rack before serving.