This recipe is by Alexandra Emanuelli, alum of the Slow Food University of Gastronomic Sciences / Ark of Taste
2 1⁄2 cups white Sonoran wheat flour (see cooking note)
1⁄2 cup of lard or unsalted butter, cut into
3⁄4 teaspoon of salt (if you are using salted butter—don’t add salt) 1⁄2-3/4 cup of ice water (Approximately)
Measure the flour into a bowl and stir in the salt. With a pastry cutter, two knives, or a food processor, cut the fat into the four until the flour has a sandy texture and the fat is the size of a pea. For best results, ensure that the fat is still cold and not melting. If it is, continue. If not, over your bowl with a towel, or cling wrap, and let it cool in the refrigerator for ten minutes. This will ensure a flaky and delicious dough. Once the flour fat mixture is out of the refrigerator or is cool enough to work with, slowly add the ice water to the mixture until the dough begins to come together. Depending on many factors, you might not need all the water, so don’t dump it all in at once. Once the mixture sticks together between your fingers, you can gather the mixture together with you hands and form it into dough. Form the dough into a disk and wrap this in saran wrap or a Ziplock bag and chill in the refrigerator for at least thirty minutes.
Cooking note: All-purpose flour can be substituted for white Sonoran wheat
2 cups of Algonquin squash or pumpkin puree (see cooking note) 2 eggs, well beaten
Zest of one orange
1⁄4 cup of freshly squeezed orange juice
1⁄2 cup of molasses
1 teaspoon of cinnamon 1 teaspoon of salt
1⁄2 cup of brown sugar 1⁄4 teaspoon of allspice
Mix the wet ingredients in a bowl; squash/pumpkin puree, eggs, orange zest, orange juice, molasses. Mix the dry ingredients in a separate bowl; brown sugar, cinnamon, salt. Mix the wet and the dry together until they are well combined.
Cooking note: Cooked and pureed pumpkin/squash can easily be swapped out for two fifteen-ounce cans of plain pumpkin puree
Preheat oven to 400°F.
Remove the dough from the refrigerator. It should be cool, but not so cold that you are unable to easily roll it. Roll out the dough to 1/8 inch in thickness. Using a 5-inch circular cookie cutter cut the dough into circles. Before filling the circles, stretch the circle out in your hand to extend the surface area. Fill each circle with about three tablespoons of filling; make adjustments depending on the size of your circle. The circle should easily fold on itself without the filling spilling over the edges or squishing out of the sides. Fold the circle and join the two sides by pinching close to the edges. Bake for twenty-five to thirty minutes until golden brown. Let cool and enjoy!