Pigs In A Blanket Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Cold butter | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 10 crushed Zwieback or Holland rusks | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground beef | 3/4 Pound | |
| 1-3/4 pounds bulk pork sausage | ||
Directions
In a large bowl, combine the flour, sugar and baking powder.
Cut in shortening and butter until the mixture resembles coarse crumbs.
Gradually add milk, tossing with a fork until dough forms a ball.
Divide dough into three portions.
Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine the Zwieback crumbs, salt and pepper.
Crumble the beef and pork over the mixture and mix well.
Shape rounded tablespoonfuls of meat mixture into 3-in.logs.
On a floured surface, knead one portion of the dough 8-10 times.
Roll the dough to 1/8-in.thickness; cut with a floured 3-in.round cutter.
Place one log in the center of each circle.
Brush the edges of dough with water; fold dough over filling and pinch the edges to seal.
Reroll scraps.
Repeat.
Place on greased racks in shallow baking pans.
Bake at 350° for 35-40 minutes or until meat is no longer pink.
Cut in shortening and butter until the mixture resembles coarse crumbs.
Gradually add milk, tossing with a fork until dough forms a ball.
Divide dough into three portions.
Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine the Zwieback crumbs, salt and pepper.
Crumble the beef and pork over the mixture and mix well.
Shape rounded tablespoonfuls of meat mixture into 3-in.logs.
On a floured surface, knead one portion of the dough 8-10 times.
Roll the dough to 1/8-in.thickness; cut with a floured 3-in.round cutter.
Place one log in the center of each circle.
Brush the edges of dough with water; fold dough over filling and pinch the edges to seal.
Reroll scraps.
Repeat.
Place on greased racks in shallow baking pans.
Bake at 350° for 35-40 minutes or until meat is no longer pink.
Chef
