Recipe by Dib's
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.
- 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 See How It's Made
- Also need 10 straight sided, deep individual foil pans.
- Preheat oven to 375°F.
- In a skillet cook onion in the butter until browned.
- Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
- Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
- Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
- Pastry: In a large bowl combine flour and salt.
- Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
- Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
- Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
- 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.
- 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.
- Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
- Cover pork filling with top crusts, moistening edges and pressing them to seal.
- Brush top with egg.
- Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
- Let stand for 5 minutes before serving or cool completely and freeze.