Blagenda

Pastry:
4 C. flour
1-1/2 C. shortening
1 t. salt
2 t. baking powder
1/2 C. water or milk

Filling:
1 quart cooked pumpkin (4 cups)
1 C. sugar
1/2 t. salt
dash pepper
1/2 t. cinnamon

Roll pastry 1/8" thick & cut into 4" circles or squares. Place a Tablespoon of filling in the middle & fold dough over; pinching the edges shut. Bake at 400° for 15 minutes.

(Tracy's note: This is how I found this recipe, guess they didn't think anyone needed any more explicit directions! I might sprinkle the finished pastries with a dusting of powdered sugar & cinnamon...)

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