Pork and Onion Turnovers - Pâtés croches, a recipe from Ile-aux-Coudres, Quebec on the Worldwide Gourmet

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Pork and Onion Turnovers - Pâtés croches Recipe

Recipe

Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About an hour

Difficulty: Easy

Ingredients

Ingredients for the pastry

- 1.2 kg (2 lb. 10 oz.) flour

- 10 g (2 tsp.) salt

- 1 liter (4 cups) milk

- 2 g (1/2 tsp.) baking soda

- 290 g (10 oz.) melted vegetable shortening

Filling

- 2 kg (4 1/2 lb.) ground Pork

- 275 g (10 oz.) chopped onion

- Salt and pepper

Method

place the flour in a large bowl and form a well in the center; add the salt and baking soda;
add the milk, then the melted fat;
mix into a smooth dough;
roll out the dough and cut into 20 cm (8") rounds;
combine the ingredients for the filling;
place about 115 g (4 oz.) filling on one side of each round;
moisten the edges with water; fold over into a turnover;
fold the edges over into a kind of cord;
crimp to form a decorative border;
make a slash in the top of the pastry with the tip of a knife;
place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until browned.

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