Summary

Ingredients

For the dough:

• 150 grams flour
• 1 tablespoon sugar
• 0.25 teaspoon ¼ salt
• 75 g butter
• 45 g veetable fat
• 4 tablespoon ice water, more if necessary

For the filling:

• 225 g pumpkin puree
• 60 g suar
• teaspoon ⅛ nutmeg, ground
• teaspoon ⅛ cinnamon powder

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Instructions

1. Cut the cold butter and vegetable fat into pieces. Mix the flour, sugar and salt in a bowl. Spread the butter and vegetable fat on top. Mix well either in the food processor or with the hand mixer or with your hands. Sprinkle with the water and knead until smooth. If the batter is too dry, add tablespoonfuls of water. Shape the dough into a ball, press it flat and wrap it in cling film and let it rest in the refrigerator for at least 1 hour.
2. Prepare the filling in the meantime. Mix the pumpkin puree, sugar, nutmeg and cinnamon together. You can make the pumpkin puree yourself or use unsweetened canned foods
3. Preheat the oven to 200 ° C top / bottom heat.
4. Roll out the dough 3 mm thick and cut out 6 circles with a diameter of approx. 15 cm.
5. Put 2 to 3 tablespoons of filling in the middle of the dough pieces. Brush the edge with cold water and fold the dough over the filling to form a semicircle. Press the ends with a fork and cut 3 slits in the top with a knife.
6. Bake the patties on a parchment-lined baking sheet for about 30 minutes, until they are light brown.