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Pumpkin Blachinda Recipe

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This recipe for Pumpkin Blachinda is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

6 c. flour
2 c. Crisco (1/2 butter and 1/2 Crisco)
2 T. sugar
1 tsp. salt
1 egg, beaten
1 1/4 c. cold water

Filling:

2 15oz. can of pumpkin
1 c. sugar
1 tsp. salt
dash pepper
1/4 tsp. onion salt
1 tsp. cinnamon
Directions:
Directions:
Mix together the flour, Crisco, 2 T. sugar and 1 tsp. salt like you would a pie crust. Place the beaten egg into the cold water and mix. Mix with flour mixture to make a firm dough. Put the dough into balls the size of golf balls. Roll out 1/4" thick and put about 1 heaping T. of filling in the middle of the dough. Fold over and press shut with finger tips or a fork.

Bake at 375º for 20 minutes.

 

 

 

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