Pecan and Piloncillo Empanadas

Preheat oven to 350°F. Spray baking tray with non-stick cooking spray. Set aside. In a large mixing bowl, combine flour, shortening and beer. Knead with hands until smooth and dough does not stick to hands. In a medium bowl, combine piloncillo pieces and pecans. Stir with a small spoon to mix well. On a floured surface, extend dough with rolling pin. Cut out circles measuring 3-1/2 inches in diameter. Fill each circle with 1 tablespoon of piloncillo/pecan mixture. Brush edges with beaten egg, fold and press circle sides together sealing completely. In a small bowl, combine sugar and cinnamon. Stir to mix well. Set aside. Arrange on prepared baking tray and bake for 13-15 minutes. Dough will not brown. Remove from oven and immediately cover with cinnamon sugar.