Sweet Pumpkin Turnovers

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Prepare the baking surfaces by lining them with parchment paper.

To create the dough, combine flour, sugar, salt, and baking powder in a large mixing container. Use a utensil to blend the ingredients until they form a uniform mixture. Introduce shortening into the flour mixture, blending it until the result resembles coarse fragments.

Gradually add warm water to the dough mixture, stirring in increments of 2 tablespoons until it begins to cohere. Perform a few kneading motions within the bowl.

Transfer the dough onto a surface dusted with flour. Divide it into 12 equal parts by cutting it into quarters and then further dividing each quarter into thirds. Shape each portion into a spherical form. Cover the dough balls with a cloth and allow them to relax while you prepare the filling.

To craft the filling, combine pumpkin puree, sugar, eggs, cinnamon, salt, ginger, and cloves in a large mixing container. Blend the ingredients until they form a smooth mixture.

Roll out each dough ball into a thin, 6-inch circle. Place approximately 1/3 cup of the filling mixture at the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then press the edges together with a fork. Place the pies onto the prepared baking sheets. Brush the tops with an egg yolk.

Bake in the preheated oven until the filling is hot and the crusts are golden brown, approximately 20 minutes.