make the salsa: Chop and fold all ingredients together. Put in the fridge until service time. If you are making ahead, hold back on the avocado until you are less than an hour from service, then fold it in.
Make the dough. Put the flour and salt in a food processor and pulse. Add the Oil, Pulse again. Then drizzle in the water until a solid dough forms. It should pull away from the sides easily. Don't make it too wet. Tightly cover the dough and set aside to rest.
Cook the Pork: make a dry rub using cumin, chili powder, coriander, salt, and pepper. Reserve a teaspoon to mix in with filling later. Heat a little oil in a saute pan over medium high heat. Sear the pork about 2 to 3 minutes per side. You want a nice color on each side. Remove the pork from the pan. Then add the rice vinegar, sugar and soy sauce. Cook this down until the liquid becomes a glaze. Remove from the heat. Dice the pork into small pieces and toss it in the glaze, coating evenly.
Make the filling: Saute the onion and garlic in a little oil (Avocado preferably). Add the Pumpkin. Cook until tender, stirring as needed. Add a little water to keep moist. Add in the pork and remove from heat. You should have a filling that will stick together.
Cut the dough into 1 inch Balls. Press them flat in a tortilla press, by hand, or with a rolling pin. You want them very flat. Place a dollop the bean filling in the middle of each dough round. Fold the dough over the filling to create a half moon shape. Crimp the edges by folding them in on each other or use a fork. Make sure they are well sealed so the filling doesn't escape when cooking.
Heat the oil in a heavy pan or fryer to around 350 degrees. Carefully place the empanadas in the oil. Cook until golden brown. If they are cooking too quickly the dough will brown before cooking through. Turn down the heat a little if needed.
Serve hot with the salsa
