Pumpkin Pockets (by Ida Mahler) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Dough:
375 g Flour
1 Egg
½ cup Milk
2 tsp. Sugar
Pinch of Salt
1 tsp. Baking Powder
125 g. Butter (ca. 1 stick)
Filling:
Raw pumpkin or 1 can of canned pumpkin
Pinch of Salt
½ tsp. Cinnamon
¼ tsp. ground white pepper
Ca. 3 Tbsp. Sugar (to taste)
1 Tbsp. cornstarch or flour for thickening
Note: Quantities are approximate, as given to me by my mother. Adjust as needed.
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Directions: |
Directions:Knead a soft dough with the above ingredients. Make balls, about 2 – 2 ½” diam. Roll them out into thick circles and brush each circle with Lard or Oil. Wait a few minutes and then pull them out into circles of app. 6” each.
Brush the edges with some milk and then place 2-4 Tbsp. Filling onto each circle. Fold half the dough circle over the filling and press edges together with a fork, forming a half moon. Brush top of each half moon with an egg wash (yolk/milk mixture) and bake at 350ºF until golden brown (app. 20 minutes).
Serve warm with Peppermint Tea or your favorite tea.
For the filling, mix the pumpkin with the spices and sugar (raw pumpkin must be grated fine and liquid pressed out).
Sift cornstarch or flour over the pumpkin and mix well.
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
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