EMPANADA DOUGH:

6 c. sifted flour
1 c. sugar
2 tbsp. ground cinnamon
1 c. shortening

Mix flour, sugar and cinnamon. Add shortening and mix again.

ANISE TEA:

2-3 tbsp. anise seed
2 c. water

Boil. Add anise tea gradually to dough. Work to dough until well enough to roll out. Makes 3" to 3" balls and roll out into a 5" diameter tortilla. Add pumpkin mix in middle and fold in half.

PUMPKIN MIX:

2 c. sugar
2 tbsp. ground cinnamon
1 med. pumpkin

Cut pumpkin into pieces and place in pan and boil until pieces are tender. When cool, remove pumpkin from peeling with spoon and place in pan. Add sugar, ground cinnamon and boil until a little thick. After placing pumpkin mix in middle of tortilla and folding it in half, press together with finger, then fork. Bake at 350 degrees for 25 to 30 minutes or until brown on top. Makes 2 1/2 dozen.