Meat Pate



For the pastry:

For the filling:


For the pastry:

Mix dry ingredients in large bowl.

Cut in shortening with knives or pastry blender. Add water gradually to form a soft dough.

Knead gently on a floured board for a few minutes. Cover and let rest for about 10 minutes.

Shape into small balls, roll out and cut into size circles desired for turnovers.

(We rolled out the complete dough and cut off the cicles from around 12 cm diameter).

For the filling:

Sauté the pork in margarine until brown, usually about 10 minutes, add beef and continue cooking another 5 minutes.

Add remaining ingredients. Cook for a few minutes longer (make sure beef is cooked, no longer pink) If the filling seems very dry add a little water.

Let cool down before using.

Place filling (around 1 tbs) on each circle of dough, leaving edge bare, moisten edge with water.

Turn over and seal meat inside dough by pressing moist edge together with fork.

Fry in hot deep fat, until dough is golden brown.