Two-Tone Empanadas

Prepare Dough: Combine flour, cornmeal, and salt. Blend in butter until mixture resembles coarse meal. Beat egg with lemon juice; add enough ice water to measure 1 cup. Stir into flour mixture to blend.

Knead dough lightly. Roll or pat out into a large rectangle and fold into thirds; chill.

For Pumpkin Filling: Sauté onion and garlic in olive oil until tender. Add jalapeños and cook 2 min. Stir in mushrooms, stock, and salt and pepper; simmer until mushrooms are tender. Increase heat; cook 3 min. longer to evaporate liquid. Add squash and mash roughly.

Roll dough out 1⁄8-in. thick. Cut into 3-in. circles and place a spoonful of pumpkin filling in center of each. Fold dough to enclose filling, pressing edges together to seal. Brush with egg wash.

Bake in 400°F oven 25-30 min., until golden.