I only found plaschinda with sweet filling but perhaps you could put in the fillings of your own choosing. Good luck and please share your results with us.

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GERMAN PLACHINDA (PUMPKIN TURNOVERS)
Source: Idella Ruff Schott Wilson

FOR THE PUMPKIN FILLING:
4 cups pumpkin puree
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
FOR THE DOUGH:
1 cup cream
1/2 cup milk
1/2 cup oil
3 eggs
1/4 cup sugar (plus additional for topping)
2 teaspoons baking powder
1/4 teaspoon salt
flour (as needed)

Combine the ingredients for the filling; set aside.

Combine the ingredients for the dough, using enough flour to make the dough stiff. Mix well.

Take portions of dough (about 1/4 cup), roll out to about 6-7-inches in diameter.

Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling. Crimp dough around edge. Sprinkle with sugar. Place on a baking sheet.

Bake at 350 degrees F about 20 minutes or until nicely browned.

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GRANDMA ERBELE'S PLACHENDA
Source: Gail Anderson / Kitchen Project

3 1/2 cups flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
3/4 cup cold water
1 quart pumpkin puree
1/2 cup granulated white sugar
1/2 cup brown sugar
1 teaspoon nutmeg (fresh ground is best)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl mix together the first four ingredients. Cut in shortening with a pastry cutter or two forks. Add cold water and form into a ball

For the filling, in a separate bowl mix the pumpkin with remaining ingredients.

Divide dough into 6 or 8 smaller balls.

To assemble plachendas, roll out each ball as for pie crust to about 1/4 in thick. Don't get to thin. Place several tablespoons of pumpkin mixture in center of dough. Spread 1/2 way out to sides about 1/4 inch thick. Fold outer edges to center, covering completely to make a flat pie. Plachendas will be irregular looking. Place on cookie sheets.

Bake at 350 degrees F until crust begins to brown. Grandma was very utilitarian and so she left them dry on top, but I like to brush the tops with egg white wash and sprinkle with cinnamon and sugar.