| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | American | Meal pies, Ground beef, Pork, Restaurant/ | 18 | Servings |
INGREDIENTS
| 4 | c | All purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Shortening; melted, not oil |
| 2 | lg | Eggs; lightly beaten |
| Cold milk | ||
| 2 | tb | Bacon; minced |
| 2 | tb | All purpose flour |
| 1/2 | lb | Ground beef |
| 1 1/2 | lb | Ground pork |
| 2 | lg | Onions; chpd |
| 3 | Ribs celery; chpd | |
| 1 | bn | Scallions; chpd |
| 1/4 | c | Parsley; chpd |
| 1/2 | ts | Pepper |
| 1/2 | ts | Cayenne |
| 1 | ts | Salt |
| 1 | ts | Dried thyme |
| 1/4 | ts | Oregano |
| 1 | tb | Tabasco |
| Oil for frying |
INSTRUCTIONS
PASTRY MEAT FILLING Pronounced Nackatosh. Pastry: Sift flour, baking powder and salt in mixing bowl; make a well in the center; stir in shortening and eggs. Add enough milk to make a stiff dough. Chill at least 30 minutes or up to overnight. Filling: Cook bacon, add flour; cook until golden brown, stirring constantly. add beef and pork; cook until brown and roux is absorbed. Add onions, celery, scallions, parsley and seasonings; cook until vegetables are limp. Set aside to cool. Roll pastry thin and cut out 6" circles using a saucer; fill with 1 1/2T meat mixture (don't overfill or pastry will split). Dampen dough edges with water; fold pastry over filling. Crimp edges with a fork. Deep fry until golden or bake 400 F. MC shared by Sherilyn Schamber, April 1998 Recipe by: Miss Ruby's American Cooking Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on Apr 20, 1998
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