-PASTRY-
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
-MEAT FILLING-
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
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
Yields
18 Servings