Pastry for pork pies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | teaspoon | Salt |
| ¾ | teaspoon | Baking powder |
| 6 | tablespoons | Solid vegetable shortening |
| 1 | Egg | |
| ½ | cup | Milk |
| Solid vegetable shortening | ||
| For deep-frying | ||
Directions
Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about ¼ cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.
Yield: 12 small pies
Recipe adapted from the Real and Rustic Cookbook by Emeril Lagasse EMERIL LIVE SHOW #EMIB27 THE BUTCHER SHOP