I don't know if any of you are familiar with them, but these Cornish hot pocket-type pies were popular in the old mining days in the Upper Peninsula of Michigan. They were easy to put in pockets... they kept hands warm... they were easy to eat... and they were filling. Here's an interesting Wikipedia entry on them (with photos):
http://en.wikipedia.org/wiki/Cornish_pasty
They are also great to freeze! I've adjusted the traditional recipe to make them more flavorful and suited to my tastes. I have several containers full in my freezer -- I just wrap them in foil, and then vacuum seal two at a time.
Yes, I use lard. In a SHTF situation, I'd probably welcome the extra calories. As it is, I only have one as a treat maybe once or twice a month in the winter time. They are hearty, savory and really good.
Here's my recipe, but you can easily find the basic, traditional recipes anywhere out on the web:
SERVINGS:
Makes 8-10 pasties
INGREDIENTS:
Dough:
4 cups all-purpose flour
1/2 lb lard
1 cup boiling water
1 tablespoon salt
Filling:
8 potatoes, peeled and cubed small
1 large rutabaga, peeled and cubed small (or turnip, if rutabaga isn't available)
1 lb ground sirloin
3 sweet onions, peeled and chopped small
2 large carrots, peeled and chopped small
2 tablespoons salt
1 tablespoon black pepper
1/2 teaspoon allspice
1 teaspoon garlic powder
1/2 teaspoon marjoram
1/2 teaspoon sage
2 tablespoons beefy onion soup mix
1/2 cup hot water
1/2 stick of butter
2 egg whites
1/3 cup of milk
DIRECTIONS:
1)
Pour the boiling water over the lard until the lard is dissolved. Then add salt to the flour... mix well... and combine this mixture with the dissolved lard. Mix this together and make softball sized balls. Wrap the ball in plastic wrap, and leave overnight in the refrigerator.
2)
The next day, combine all of the other ingredients, except the butter, milk and eggs in a large bowl. Mix thoroughly. Let sit for an hour in the fridge.
3)
While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick. Place a large cup of filling on the bottom half of the circle. Then put two thin slices of butter on top of the filling. Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam. Mix the egg white and milk mixture together, and brush the pasty with a thin coating. Cut a slit in the top of each pasty. Place on a cookie sheet.
4)
Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour. Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag. (Let cool first before freezing.)