My Dad's favorite - Blachinda

for the crust:

1 cup shortening
4 cups flour (approx.)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Using a pastry cutter or food processor, cut the shortening into the flour, salt and baking powder until the shortening is in pea sized pieces. Slowly add in milk and mix just until incorporated. Add more flour or milk as needed to make a soft but not sticky dough. Roll out to 1/4" thick and cut into 4" circles.

for the filling:

3 cups pumpkin
1 1/2 cups sugar
2 Tbsp. flour
2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
3/4 tsp. salt

mix the filling together and place 1 - 1 1/2 Tbsp. of filling slightly off center onto the dough rounds. Fold over the dough and crimp with a fork. Brush with eggwash and bake for approximately 10 minutes or until golden brown on 375 degrees.

Note: traditional Blachinda recipes are typically savory, with pepper and onion salt rather than sugar

Variations - fill with any kind of pie filling or pudding