Ingredients:
Pastry:
2 Cups Flour
3/4 Cups Cold Butter, Cut Into Small Pieces
1 Egg, Separated
1/4 Cup Ice Water
Filling:
Pork Boneless Butt or Shoulder, Cut Into 1 Inch Cubes
1 Teaspoon Salt
1 Teaspoon Oregano
1 Small Onion, Chopped
1 Clove Garlic, Minced
1 Tablespoon Oil
Information:
Serving Size 8
323 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
For pastry place flour into a large bowl and cut butter with pastry blender. In a separate bowl beat together egg yolk and water. Add gradually to the flour mixture and mix until dough forms a cohesive ball. Divide the dough in half for easier handling and turn onto a lightly floured board. Roll out thin. Cut into 7 inch circles. Filling. Place meat in pot and cover with cold water. Bring to a boil, cover and simmer 40 minutes or until tender. Allow meat to cool in broth until easy enough to handle. Remove meat and shred with fork, fingers or food processor. If using food processor use plastic blade and don't blend too fine. Add salt and oregano to meat and mix well. Saute the onion and garlic in the oil until soft. Add the meat to the onion and garlic heat thru. Spoon 3 tablespoons meat mixture into the middle of the 7 inch doe circles. Fold circles in half, pinch the edge to seal and flute the edge like a pie crust. Place on a baking sheet, brush with egg whites, and bake at 400 degrees for 20 minutes or until golden brown.
