Ingredients:
1 large onions
2 teaspoons butter
1 garlic cloves
1/4 cup brandy
2 lbs boneless lean pork butt
2 eggs
1/4 cup finely chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/4 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon water
1 eggs, beaten with the water
4 cups flour
1 teaspoon salt
1/2 cup butter
1/2 cup lard
1 eggs
Directions:
Also need 10 straight sided, deep individual foil pans.
Preheat oven to 375 F.
In a skillet cook onion in the butter until browned.
Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
Pastry: In a large bowl combine flour and salt.
Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
Cover pork filling with top crusts, moistening edges and pressing them to seal.
Brush top with egg.
Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
Let stand for 5 minutes before serving or cool completely and freeze.
Servings: 10
Time preparation: 25 min.
Time total: 115 min.