Pumpkin in pastry thingies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16 ounce) pumpkin |
| 1½ | cup | Sugar |
| 1 | Cinnamon stick | |
| 2½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| 1 | teaspoon | Nutmeg |
| 3 | cups | Flour |
| 1½ | teaspoon | Salt |
| 1 | cup | Shortening |
| ¾ | cup | Beer |
Directions
PASTRY
Sure...if someone could name them! I know they are a traditional mexican dessert but I can't think of their name! This is what I did...
You can vary these spices--I really am just estimating..cause I just dumpted them in, to be truthful--then I simmmered it in an uncovered pot for about an hour and a half--while we were eating dinner..made the apt.
smell wonderful. THEN, for the pastry, you can use this recipe-- mix the flour and salt and cut in the shortening, until it is crumbly, make a well and pour the beer into it...mix together, for 1½ in balls...roll into ½ in. thick 4 in. circles...(If they are very firm, let them sit a while)...then place 2 tb. pumpkin and fold the circles in half, you may need to take some water to seal the edges, then use a fork to press them together--bake at 400 for 15-20 minutes.
But, I'll admit, that I made some much food that we were quite stuffed, so I didn't feel like making the pastry after dinner, so I just served the pumpkin with some icecream and cookies! Posted to FOODWINE Digest 11 Jan 97 From: "Stephanie K. Rawlins" <rawlins@...> Date: Sat, 11 Jan 1997 16:15:04 -0500