Pumpkin Empanadas - Need help adjusting this recipe

Hi, r/recipes! Like the title says, I need some help adjusting this pumpkin empanada recipe and I was hoping you guys could help me out.

I was able to translate it but the measurements are different than what I'm used to and seem rather big (like bakery sized). I thought I'd divide it all by 1/4 but I'm a bit unfamilar with baking and am worried about throwing things off balance, so I thought this subreddit might be a good place to ask for help. Does this recipe sound right to you? And can you help me scale it down so it yields around 1-2 dozen empanadas?

Link: http://ift.tt/2kKoTzC

Rough Translation:

Ingredients: -------------- Dough: 2 kg. of flour 250 gr. of vegetable shortening ½ cup of sugar 45 gr. yeast powder 3 eggs 4 tablespoons of ground cinnamon warm milk (required) varnish: 1/2 cup milk ½ tablespoon of whole cream pumpkin preserve: 1 4 kilo pumpkin cut into medium pieces and seeded 1 ½ liters of water 1 kg of piloncillo broken into small pieces 1 cup sugar 1 cinnamon stick 1 sweet potato into pieces Preparation: -------------- In a pot, combine all the ingredients for the preserves and cook over medium heat until the pumpkin is soft. Take out the pulp of the pumpkin and puré. The mixture shouldn't be very watery, if this happens put the mixture back on the heat until excess moisture evaporates. Ground the cinnamon in a blender, not completely pulvarized, but that gives you a good flavor to the dough. For the dough mix all the ingredients, kneading and adding little by little of the warm milk until the dough is smooth but not very sticky. Let stand covered with a napkin until it doubles in size. Make little round balls of dough and spread with a roller, oval, not round, fill with the preserves, bend in half, pressing along the sides so as to prevent the filling coming out and settle on a tray greased. Let stand until a little fluffy. In a seperate bowl, mix ½ cup of milk with ½ tablespoon of cream. With a brush, varnish mixture over empanadas. Baked at 180°C(356°F) until they are a little golden on the bottom, then move to the lower part of the oven to brown above, since they will be better. For brown sugar empanadas, only changes the fill by piloncillo in bits and pieces of walnut, these are a little more of piloncillo above it will melt on the ground. 

bon appetit