Pumpkin Pie

Pumpkin Pie Revisited

Ingredients

• Pastry:
• 2 1/2 cups flour
• 1 cup shortening
• dash salt
• 1 tsp lemon juice
• 1/4 cup water
• 1 egg
• pumpkin puree (have a 15 oz ready-this is a standard can)
• Filling:
• 1 small onion sliced (1/2 cup each)
• 1 small green pepper sliced
• 1 tsp chipotle
• 1/2 tsp cinnamon
• 1 tsp worstershire
• 2 cloves garlic
• the remainder of the pumpkin left from the pastry
• 1 lb. beef

Instructions

1. Pastry: rub flour and shortening together to form pepper. In a measuring cup; crack your egg and add lemon juice. Fill to the 1/2 cup measure with pumpkin puree and top with 1/4 cup water. Mix and add to flour. Mix to JUST combine-don't play with this or you'll have tough pastry due to the flour's gluten. Roll out to 1/4 thick and cut 12x8 inch circles.
2. Filling:
3. Saute garlic, peppers and onion until JUST soft. Add beef and spices. Stir in the remainder of your 15 oz of puree.
4. Top each round with 2 T of filling and pinch closed.
5. Bake at 350 degree for approx. 20 or until bottoms are browned. I like to put them on a silicone sheet but parchment works just as well.

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