Ingredients: |
Ingredients: Dough:
2 C Flour
Dash Salt
Dash Pepper
1 tsp Baking Powder
3/4 C (1 1/2 Sticks) Butter
1 Egg, beaten
1/2 C Milk (or enough with beaten egg to equal 3/4 C liquid)
Filling:
1 lb Pork Sausage
1 lb lean Ground Beef
1/4 tsp Sage
Dash Salt
1/3 C Unseasoned Bread Crumbs
1 Egg, beaten
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Directions: |
Directions:Dough: Combine flour, salt and baking powder; sift into large mixing bowl. With a pastry blender, cut butter into flour mixture to form coarse meal. Add beaten egg and milk (equal to 3/4 cup liquid). Mix well until a ball forms. On floured surface, knead dough 10 to 12 times. Wrap in wax paper and let rest in refrigerator while forming the filling.
Filling: In large mixing bowl, combine sausage, ground beef, sage, salt, pepper, bread crumbs and egg, mixing well. Shape into 30 rolls, 2-1/2 inches long by 3/4 inch diameter.
Divide dough into thirds. Roll each third of dough out to rectangle about 1/8 inch thick. Cut into 10 equal rectangle pieces, about 4 x 5 inches. To assemble, place one meat roll lengthwise on each rectangle of dough. Fold over short edges of pastry to make ends of pig, then fold long edges over filling to cover. Place seam side down on lightly greased baking sheet with raised edges. Brush with beaten egg. About 1 inch apart with sharp knife, cut two slits on top of each.
Bake at 350º for 35 - 40 minutes, or until golden brown. Cut open to make sure meat is cooked. Drain on paper towels. Serve hot. |
This recipe for Dutch Pigs in the Blanket is from