Polar Bear posted 03-10-99
Priddy Oggies
Sour Cream Pastry:
1 3/4 c flour
1/2 t baking powder
1/4 t salt
4 T butter
1 large egg
1/2 c sour cream
Priddy Oggies:
1 lb boneless pork
1 c water
1 t salt
1/2 t black pepper
1/4 t sage
1/4 t thyme
1 c (4 oz) grated sharp cheddar
Combine flour, baking powder and salt; blend butter to the texture of cornmeal. Beat egg and pulse into flour mixture with sour cream. Knead 10 to 12 strokes by hand. Wrap with plastic film and chill at least one hour.
Cut pork in 3/4 inch dice;
combine with water, salt, pepper, sage
and thyme. Bring to a boil, reduce heat and simmer until very tender,
about 1-1/2 hours. Remove with a slotted spoon and simmer sauce until
reduced to a thick glaze, about 3 T; chop meat coarsely. Combine,
meat, sauce and cheddar.
Roll out dough in a thin 12 by 16 inch rectangle, cut into twelve 4 inch rounds; gather up scraps, roll out thinly and cut out another four rounds. Top each round with 2 T filling, moisten edges, fold over and crimp to seal.
Place on parchment-lined baking sheet, brush with milk and bake in 400 degree oven until golden, 15 to 20 minutes. Or, omit milk and deep fry in 3 lb hot (360 degree) vegetable shortening (or 8 c oil) until crisp. Serve warm, at room temperature or reheat 10 minutes in 325 degree oven. Makes about 16.