| 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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