Fried Meat Pies
Makes 10 servings (about 20 pies)
This recipe is adapted from “Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes” by Maya Angelou.
Biscuits:
4 cups whole-wheat pastry flour plus more for dusting 1⁄2 teaspoon salt 6 teaspoons baking powder 1 teaspoon baking soda
1 cup non-hydrogenated vegetable shortening (such as Spectrum or Nutiva)
2 cups buttermilk
Filling:
2 cups cooked shredded pork shoulder (may also use shredded chicken)
Salt and pepper to taste 1 teaspoon ground cinnamon 1⁄4 teaspoon red pepper flakes
1 cup caramelized onions (about 3 medium onions)
For frying: 3 tablespoons vegetable oil
Prep time: 25 minutes. Cook time: 20 minutes. Total time: 45 minutes.
To make biscuit dough: In a large bowl, sift flour with salt, baking powder and baking soda. Cut in shortening using a pastry blender or two butter knives. Add buttermilk and stir until dough pulls away from side of bowl.
Place dough onto a floured surface and knead until smooth. Roll out dough until 1⁄4-inch thick. Using a bowl about 4 inches in diameter, cut out circles of dough.
To make filling: Combine pork, salt and pepper, cinnamon, red pepper flakes and caramelized onions.
Assemble pies: Place 2 tablespoons of filling off-center on each dough circle. Fold dough into half-moon shape and seal edges with fork tines. Refrigerate meat pies 1 hour.
Heat oil in a large skillet over medium heat. Working in batches, fry pies until golden brown on both sides, 3 to 5 minutes per side. Keep warm in oven if needed before serving.
Per serving (two pies): 477 calories, 40g carbohydrate, 15g protein, 30g fat (13g saturated), 529mg sodium, 6.5g fiber.