PLATSCHINTA (Volga-German Pumpkin Tarts)
- I recently put together a small collection of our family's recipes
(all of which are already in our club's collection). Here is one of
them, which I am reprinting to correct the distortion caused by
the "club-to-group" switchover. Enjoy!
PLATSCHINTA, a Volga-German pumpkin pocket
Origin: the German Colonies in Tsarist Russia (My Oma's Recipe).
2½-3lbs (1.2kg-1.4kg) cooked drained pumpkin (or canned).
1/4 lb. (114g) of uncooked bacon (diced)
1 large yellow onion, finely chopped
2 C. flour
½ C. sugar (optional)
3 Tbls. Vegetable shortening
dash of salt
1/4 tsp. ground nutmeg
Salt & pepper to taste
Lemon pepper to taste (optional)
a little water.
To cook fresh pumpkin, cut in half and remove seeds. Clean out inside
and place rounded side up on foiled cookie sheet. Bake in oven for
about 1 hour or until tender. Scoop out cooked pumpkin, mash and
drain in colander (I usually place in refrigerator over night).
Canned pumpkin is ok too.
2 cups flour
3 Tbs. vegetable shortening
dash of salt (½ tsp.)
6 Tbls. cold water
Mix this together and blend to consistency of pie dough and set
aside. Use up all of the dough. Fry bacon until tender but not too
crispy and remove bacon, leaving grease in sauce pan. Add onion and
sauté until tender.
Add seasoning to pumpkin (squash): 1/4 lb. (114g) of cooked bacon
(diced and drained) 1 large sautéed onion (cooked in bacon grease) 1
tsp. sugar 1/4 tsp. ground nutmeg salt and pepper to taste.
Flour bread board, take about 1/3 of dough, roll out until thin (as
for pie), and cut into squares (about 4"x4"/10cmx10cm). Place about 4
Tbls. of cooled pumpkin mix in center of squares and fold up corners
(corner for corner) over top of filling and crimp edges. Place
stuffed pumpkin pockets folded-side down onto greased cookie sheet
and bake at 350°F. (177°C) until golden brown (about 10-15
NOTE: They also make nifty piroshki crimpers for this sort of thing.
You might find that an easier way to make the pockets. Brush
Platschinta with a little whipped egg white for a better look. Also,
cooled filling is easier to work with than hot. Give the filling
time to cool (refrigerate it for an hour or two) before stuffing into
wraps. Serve with Krautbierock (Runzas).