Dough:
3 cups flour
1 1/2 tsp. salt
1/2-1 tsp. cinnamon (optional)
3/4 cup shortening
1 cup water
1/2 tsp Vanilla extract
3 TBL sugar
Pumpkin Filling:
4 cups pumpkin
2 cups sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
In a pot combine filling ingredients and cook until caramelized. About 20 minutes. Set aside.
Combine flour, salt, sugar and cinnamon. Add shortening and water. Cut shortening in with a fork until mixture becomes a dough.
Pinch off 1 inch sized balls and roll the dough out semi thin on a lightly floured board with a lightly floured rolling pin.
Fill center with about 1/2 TBL. of filling. You DO NOT want to over fill these or it will just be an awful mess and they will stick to the pan making it almost impossible to pull them off.
Fold over in 1/2 and seal edges by pressing with a fork.
Make 3 small air slits on top. Place on UN GREASED cookie sheet about an inch apart from one another.
Bake at 350 for 15-20 minutes.
These are SUPER DUPER DELICIOUS!!!! Think of these as a mini pie. Meaning you can stuff them with ANY sort of filling you want! I'm going to make peach next time =)
If you have left over filling, it will freeze well =)
A Cantu family recipe =)
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