This is one of my favorite snacks from childhood, The crispy, flaky crust filled with warm squash. So good, my mouth starts to water whenever I think of them.
I serve these with some soup on a rainy day. ( unfortunately we still have lots of rainy days here in the NW)
First make the dough:
1 cup water
1/2 tsp salt
3 1/2 cups flour
Knead the dough and leave to rest while you prepare the squash.
Peel and seed the squash, and shred and add 1 tsp salt and 1/2 tsp pepper:
Take half of the dough and roll out to 1 cm thick and butter with the melted butter:
Roll up the dough:
Cut into 1 inch sections:
Press each section into flour:
Roll out each section to about 2 cm thick
Put one butter cube onto the dough and 1 TB of the squash:
Fold each piece up like so:
Place on a greased sheet.
Beat one egg and brush each pumkini:
Bake at 350 for 24 minutes, or until slightly golden. Then take the melted butter and brush each pumpkini: