Plashinta (Pumpkin Turnovers)

2 cups flour
3/4 cup shortening (Crisco or lard)
3 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1 cup milk

 Mix shortening into flour, then add baking powder, salt, sugar, and milk.  Roll dough out, not too thin, about1/4 inch thick.  Cut into 4 inch or smaller round pieces or squares.  Put 2 or more Tbsp. of filling on one side, fold over and press edges together into a half circle or triangle.  Put on cookie sheet and prick with fork.  Bake at 350 degrees until golden brown. 

Filling:

2 small pumpkins (or 2 cans pumpkin)

3/4 cup sugar
2 Tbsp. butter
1 tsp. cinnamon
1/2 tsp. dry mustard
1 tsp. allspice
Salt and pepper to taste
1 medium onion, minced

Peel and cube pumpkin.  Place in kettle with remaining ingredients and a small amount of water.  Cook on top of stove or bake at 350 degrees, stirring frequently.  Pumpkin should be well done and all excess water absorbed. If using canned pumpkin, just cook until ingredients are well blended and mixture is quite dry.  These tarts are not eaten like pie.  They are served with potato soup or other meals as a side dish.

This was one of my grandmother Pauline Weisz's specialties.  My mother made plashinta again and again as she tried to duplicate this savory pastry.  Dad never would say they were as good as his mother's, but he sure ate them.