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Categories:
yeast milk white flour buttermilk sugar salt ground meat worshestire sauce salt pepper soy sauce paprika parsley onions
Viewed: 72 - Published at: 9 years agoIngredients
- 2 envelope yeast
- 3 cup whole milk
- 1 white flour
- 1 buttermilk
- 1 tbsp sugar
- 1 dash salt
- 1 lb ground meat - venicine is great but beef or turkey works too
- 1 dash Worshestire sauce
- 1 dash salt
- 1 dash pepper
- 1 dash soy sauce
- 1 dash paprika
- 1 pinch parsley
- 2 medium onions
Method
- Warm milk to about 110F - so it's warm to the touch, but not boiling!
- Add yeast to warm milk, wisk well
- Add salt, sugar, and a few tablespoons flour, wisk together well
- Let sit in a warm place, prehearing your oven to 200 and then turning it off works pretty well.
- Let sit at least an hour, up to five of you have the time
- Then comes the fun part, start adding flour, and splashes of warm buttermilk.
- Work the dough with your hands until it becomes solid and elastic, and not too sticky.
- While working the dough, hold a chunk of room temperature butter in your hand
- I know the butter on the fist is a tad unorthodox but my grandmother promises it's the best way and the dough came out amazing
- For the filling, simply saute the meat and the onions, add the spices, and you're good to go.
- If the meat is fatty, drain off some fat.
- Lots of other filling options will work - mashed potatos with fried onions, hard boiled eggs with green onions and mustard, or just some strawberry jam.
- Brush with a whisked egg.
- Bake for about twenty minutes at 375 F until golden brown.
