Pastry for pork pies

4 servings

Ingredients

Quantity Ingredient
3 cups Flour
1½ teaspoon Salt
¾ teaspoon Baking powder
6 tablespoons Solid vegetable shortening
1 Egg
½ cup Milk
Solid vegetable shortening
For deep-frying

Directions

Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about ¼ cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

Yield: 12 small pies

Recipe adapted from the Real and Rustic Cookbook by Emeril Lagasse EMERIL LIVE SHOW #EMIB27 THE BUTCHER SHOP

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