Pumpkin Blachinda

Crust:
Mix flour, Crisco, sugar and salt. Place egg in cold water and mix in to make a firm dough.

Filling:
Mix the filling ingredients together in a large bowl.

I start with half the dough and roll it out on a floured surface, about 1/4″ thick. I cut out rounds with a 3″ biscuit cutter.

Take one round and place a heaping tablespoon of filling in the center. Cover with another round and seal the edges with a fork. Place on a cookie sheet. Continue until cookie sheet is full. There is no spread with this dough, so don’t be afraid to place them close together.

Bake at 375 degrees for 20 minutes. They will be a light golden brown on the top and bottom when finished.

They also can be formed like a perogy or by pulling the sides of the round up to form a little bundle.