Three Phunky Pumpkins
(Page 4 of 4)
October/November 2007
By William Woys Weaver
Once the filling is cool and the dough has rested, roll out the dough “paper thin” on a lightly floured surface and cut it into 5-inch rounds. Fill each round with 1 or 2 tablespoons of the filling mixture. Brush the edge of each round with the beaten egg glaze and fold over to form a “half moon.” Press the edges together with a fork and set each pastry a few inches apart on an ungreased baking sheet. Proceed in this manner until all the pastries are filled, then take a soft basting brush and glaze each one with the remaining egg glaze. Bake in the oven preheated to 400 degrees for 20 minutes, then serve hot or at room temperature. Yield: 20 to 25 5-inch pastries.
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William Woys Weaver is a food historian whose passion for pumpkins has gotten him up to his elbows in empanadas. But his freezer is full and his friends are happy.
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