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For the Filling
2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
Salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour
Melt the butter in a large cast iron skillet over medium high heat,
when hot add the ground meats, cook until browned and cooked
through. Add the onions, celery, bell pepper, and green onions,
cook until the vegetables are wilted. Add the garlic,
Worcestershire, hot sauce, and seasonings, cook for 2 minutes
more. Make a slurry of the stock and flour, add to the pot and
bring to a boil. Reduce the heat and cook for about 5 minutes
stirring constantly. Remove from the heat and adjust the
seasonings if necessary. Set aside to cool to room temperature.
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For the dough-
4 Cups All Purpose Flour
2 tsp Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk
Combine the dry ingredients in the mixer fitted with a paddle
attachment, with the speed on low add the lard to the dry
ingredients and let the mixer cut it in until the fat is broken up
into pea sized pieces. Beat the egg and combine with the milk.
Add the wet to the dry with the mixer on low, in a slow steady
stream. Mix until the dough just comes together. The key is to
not overwork the dough.
Cut the dough in half then roll it out to 1/8 inch thickness on a
floured counter. Cut into either the more traditional 5 inch
circles or as I did about 3 circles,
Adapted from Market Coffee can.
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