METRIC Conversion Units
Ingredients -
3 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 cup shortening
1/2 cup cold butter, cubed
1 cup milk
10 crushed Zwieback or Holland
rusks about 1-1/4 cups
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 pounds ground beef
1-3/4 pounds bulk pork sausage
optional: dijon mustard

yield: more than 4 dozen

preheat oven to 350 degrees

Directions:
1. In a large bowl combine flour, sugar, and
baking powder.

2. Cut in shortening and butter until mixture
resembles coarse crumbs.

3. Gradually add milk, tossing with a fork until
dough forms a ball

4. Divide dough into three portions.

5. Refrigerate until chilled.

The filling:
1. In a large bowl combine the Zwieback
crumbs, salt and pepper.

2. Crumble beef and pork over mixture and mix
well.

3. Shape rounded tablespoons of meat mixture
into 3 inch logs.

Putting it together:
1. On a floured surface knead one portion of
dough 8 - 10 times.

2. Roll dough into 1/8 inch thickness, cut with a
3 inch round cutter.

3. Place one log in the center of each circle,
brush the edges of the dough with water.

4. Fold dough over filling, pinch edges to seal.

5. Re-roll scraps and repeat with remaining
dough and filling.

Baking:
1. Placed on greased racks in shallow baking
pans.

2. Bake at 350 degrees for 35 - 40 minutes or
until meat is no longer pink.

Serve warm - suggested with various mustards.
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