Pumpkin Plachinda was not a recipe passed down from my great-grandmothers. I have adopted it now, though! I made these for the first time last week and my sons say these pumpkin pockets are more preferable than pie.
I prepared the pastry dough first: it rolled out easily and did not stick to my counter. The filling, laden with spices, smelled so good. I used the back of a spoon to spread it onto the pastry and then folded the dough over to create a half-circle and crimped up the edges. The half-moon turnovers reminded me of Mexican empanadas, Italian calzones, or Cornish handpies. I baked them until they were deep golden brown. My kitchen was filled with the spicy sweet aroma of autumn.
As you count your blessings during this season, take a moment to remember those who came before and then tell a loved one a story about them.
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