"Secrets to Cooking TexMex"

FILLING:

• 4 cups pumpkin, cooked
• 2 cups sugar
• 1 stick cinnamon
• 2 teaspoons nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ginger

• 3 cups flour
• 1 1/2 teaspoons salt
• 1 cup shortening
• 3/4 cup beer

For dough, combine flour and salt. Cut in shortening with pastry
blender. Make well in center and add beer all at once. Stir with a fork
until mixture becomes dough.

Shape dough into dough ball. Pinch off small amounts of dough
and shape into small round patties. Allow patties to stand about 30
minutes.

Roll out on a lightly floured board and spoon pumpkin mixture into
round; fold over and seal edges together by pressing with a fork.
Pierce top of foldover to allow steam to escape.

Place foldovers on a cookie sheet and bake in preheated 350-degree
oven for 15-20 minutes, until golden and done.

Makes about 2 to 21/2 dozen.
 
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