Pumpkin Empanadas (Mini Hand Pies)

Ingredients:

For the filling:

2 cups pumpkin puree, homemade or canned

1/2 cup coconut sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 tablespoon unsalted butter

For the dough:

1 1/2 cups (225g) whole wheat flour

1 1/2 cups (200g) all-purpose flour

2 tablespoons coconut sugar

1/4 teaspoon salt

1 cup (226g) unsalted butter, cold, cut into cubes

2 eggs, whisked

1 tablespoon milk

For the egg wash:

1 egg, whisked

sugar for sprinkling

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