Ingredients
3 cups all-purpose flour1 tablespoon sugar2 teaspoons baking powder1/2 cup shortening1/2 cup cold butter1 cup milk10 crushed Zwieback or Holland rusks (1-1/4 cups)1/4 teaspoon salt1/4 teaspoon pepper1-3/4 pounds ground beef1-3/4 pounds bulk pork sausageDijon mustard, optional
Preparation
In a large bowl, combine flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs; set aside.
Preheat oven to 350°. On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter.
Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling.
Place on greased racks in shallow baking pans. Bake 35-40 minutes or until a thermometer reads 160°. Serve with mustard if desired.
