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Pork and Onion Turnovers - Pâtés croches Recipe
 
 
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Flavors of Quebec
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About an hour
Difficulty: Easy
Ingredients
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
  1. place the flour in a large bowl and form a well in the center; add the salt and baking soda;
  2. add the milk, then the melted fat;
  3. mix into a smooth dough;
  4. roll out the dough and cut into 20 cm (8") rounds;
  5. combine the ingredients for the filling;
  6. place about 115 g (4 oz.) filling on one side of each round;
  7. moisten the edges with water; fold over into a turnover;
  8. fold the edges over into a kind of cord;
  9. crimp to form a decorative border;
  10. make a slash in the top of the pastry with the tip of a knife;
  11. place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until browned.
 
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