Soften the yeast in warm water.
Combine the milk, shortening, and salt; cool to lukearm.
Add 1½ c flour and beat well. Beat in egg and yeast and gradually add in the remaining flour to form a soft dough.
Place in a greased bowl, turning once to grease the surface, cover and let rise until doubled (~1½ to 2 hrs).
Saute’ the bacon until approximately half cooked.
Saute’ the onion separately in leftover bacon fat.
Mix the bacon and onion together and add in a small handful of currants, some coarsely ground black pepper, a little salt, and a very small amount of ground clove.
Roll out the dough into a thin layer (~1/4” or less). Spoon 1 tsp of filling onto the dough, fold the dough over (making a top), and use a little milk to “glue” edges together. Cut out a half-moon shape with a wine glass and pinch edges with a fork. Glaze the top of the bun with milk.
* greasy tip - if filling touches area of dough where edges will be pinched, the dough will not stay closed… :(
Bake at 400º F for 10 - 12 minutes, until nicely browned!
Best eaten warm…!!!