Recipe #1: Plachenta

When I was little, each fall my mom would use our pumpkins to make one of my dad's favorite dishes plachenta.  So in honor of fall, I thought it would be appropriate to start my first dish with this recipe.  Plachenta is definitely best eaten with some rivel soup, but that's for another recipe day!  Now plachenta can be either apple or pumpkin flavored, though I don't like the apple flavor.  I thought I better follow grandma's recipe exactly so I even made two apple ones.

RECIPE:
PLACHENTA

2 eggs
1/2c. milk
Beat eggs and add milk and add together.
1/2 T. salt
6 c. flour
5 tsp. baking powder
1 1/2c. shortening
Mix the next four ingredients together into a dough and make smooth.  Add egg and milk mixture with the flour mixture.  Add 2c cream and slowly add into dough.

Here is the dough consistency finished product.

Filling: (measurements are approximate as there were none written)
Fresh pumpkin cooked or canned pumpkin ~4 cups
~1 1/2 T. Salt
~ 1 1/2 T. Pepper
~1 T. Sugar

Approximately this much pumpkin.

Press dough flat.  Add filling and form into pastry.  

Right before baking.  Not very conformed but they turned out!

Poke tops of pastry with fork.  Bake at 350 degrees until light brown (~20 minutes).
Makes 19

The finished product even on Great Grandma Splonskowski's dinnerware!

Some people including my mom thought I was pretty brave attempting plachenta as the first recipe but on a crisp fall November Day, it was perfect!  My house now smells delicious with fond memories of plachenta as a child.