This is another one of my comfort foods, we always used to have these at Christmastime, but I like them whenever…
This recipe comes right off the Tenderflake® lard box.
- 5 1/2 cups of all-purpose flour
- 2 tsp salt
- 1 lb (464 g) Tenderflake® lard
- 1 tbsp vinegar
- 1 egg, lightly beaten
Mix together flour and salt. Cut in Tenderflake with pastry blender or 2 knives until mixture resembles coarse oatmeal. In a 1 cup measure combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture. Add only enough liquid to make dough cling together. Gather into a ball and divide into 6 equal portions. If desired, wrap unused portions and refridgerate or freeze. Roll out each portion on lightly floured surface. If the dough is sticking chill 1 – 2 hours. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your pie recipe.
Yield: 3 9-inch double crust pies or 6 pie shells (or about 30 sausage rolls and 10 tarts) :)
I roll the dough out and slice it into strips and then wrap the sausages individually. I used to cook the sausages first, but have found that they get overcooked, so this time I just wrapped the uncooked sausage. I use regular port sausages and cut the sausage in half so they are cocktail sized. Bake for 30 minutes on 400 degrees.
I had lots of pastry left over, so I decided to make an old family favorite (another comfort food)…
Canadian Butter Tarts:
Make tart shells with above pastry recipe…or do like I did and use half for sausage rolls, and half for tarts :)
For the filling you’ll need:
* Half a cup of melted butter
* One cup of brown sugar
* 1 egg
* 1 tsp vanilla extract
* 2 tbsp. cream or milk
* 1/2 cup raisins
Mix the above together and pour into tart shells. Bake 15-20 minutes in a 350 degree oven.