Acadian Meat Pies
INGREDIENTS
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Pastry:
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8 cups (2 L) all-purpose flour
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3 tbsp (45 mL) baking powder
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4 tsp (20 mL) salt
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1/2 tsp (2 mL) freshly ground black pepper
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1 pkg (454 g) cold lard, cubed
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2 cups (500 mL) cold milk
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Meat Filling:
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1 boneless pork shoulder (about 2 lb/1 kg), fat removed and meat cut in large chunks
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7 lb (3 kg) skin-on, bone-in chicken thighs
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4 large onions, cut in chunks
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4 tsp (20 mL) salt
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2 tsp (10 mL) freshly ground black pepper
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2 tsp (10 mL) dried summer savoury
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3 cups (750 mL) (approx.) no salt added chicken stock
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5 large sprigs fresh savoury, leaves chopped
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Egg Wash
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1 egg
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