Yield: 18 Servings
Measure | Ingredient |
---|---|
4 cups | All purpose flour |
2 teaspoons | Baking powder |
1 teaspoon | Salt |
½ cup | Shortening; melted, not oil |
2 larges | Eggs; lightly beaten |
\N \N | Cold milk |
2 tablespoons | Bacon; minced |
2 tablespoons | All purpose flour |
½ pounds | Ground beef |
1½ pounds | Ground pork |
2 larges | Onions; chpd |
3 \N | Ribs celery; chpd |
1 bunch | Scallions; chpd |
¼ cup | Parsley; chpd |
½ teaspoon | Pepper |
½ teaspoon | Cayenne |
1 teaspoon | Salt |
1 teaspoon | Dried thyme |
¼ teaspoon | Oregano |
1 tablespoon | Tabasco |
\N \N | Oil for frying |
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@...> on Apr 20, 1998