- 1 1/2 C. all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. shortening [I of course used duck fat]
- 1/3 C. milk
- In a large bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork until well mixed.
- Cut in shortening using a pastry blender or two knives until mixture resembles coarse cornmeal.
- Sprinkle with milk. Stir pastry with a fork until mixture begins to hold together; if mixture is too dry, sprinkle on another tablespoon of milk.
- The pastry should not be sticky. Knead on a lightly floured work surface until smooth. Let rest in refrigerator for at least 30 minutes or overnight before using. [I went overnight, wrapped in plastic]
- Before baking, pre-heat oven to 375 F
- Pinch off several tablespoons and roll into balls.
- On a well floured surface with a floured rolling pin, roll balls out into 5 or 6 inch circles 1/8-inch thick.
- Fill with a tablespoon or so of filling; brush edges with water and fold over to make half moon shapes. Crimp to seal edge with a fork or pinch with your fingertips.
- Bake for 25 min. or until golden brown
Fantastic. Nice and flaky and savory; can also be wrapped in foil and frozen or kept in fridge for future reheating.