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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners. Ingredients:
1 large onion |
2 teaspoons butter |
1 garlic clove |
1/4 cup brandy |
2 lbs boneless lean pork butt |
2 eggs |
1/4 cup finely chopped parsley |
1 1/2 teaspoons salt |
1/2 teaspoon thyme |
1/4 teaspoon ground allspice |
1/8 teaspoon white pepper |
1 teaspoon water |
1 egg, beaten with the water |
4 cups flour |
1 teaspoon salt |
1/2 cup butter |
1/2 cup lard |
1 egg |
Directions:
1. Also need 10 straight sided, deep individual foil pans.
2. Preheat oven to 375°F.
3. In a skillet cook onion in the butter until browned.
4. Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
5. Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
6. Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
7. Pastry: In a large bowl combine flour and salt.
8. Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
9. Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
10. Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
11. Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
12. Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
13. Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
14. Cover pork filling with top crusts, moistening edges and pressing them to seal.
15. Brush top with egg.
16. Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
17. Let stand for 5 minutes before serving or cool completely and freeze.
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