PASTRY
4 cup All purpose flour
2 tsp Baking powder
1 tsp Salt
1/2 cup Shortening, melted, not oil
2 large Eggs, lightly beaten
Cold milk
MEAT FILLING
2 tbsp Bacon, minced
2 tbsp All purpose flour
1/2 lb Ground beef
1 1/2 lb Ground pork
2 large Onions, chpd
3 Ribs celery, chpd
1 bunch Scallions, chpd
1/4 cup Parsley, chpd
1/2 tsp Pepper
1/2 tsp Cayenne
1 tsp Salt
1 tsp Dried thyme
1/4 tsp Oregano
1 tbsp Tabasco
Oil for frying
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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
Recipe by: Miss Ruby's American Cooking
Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on Apr 20, 1998
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