750 ml (3 cups) all-purpose flour
2 ml (1/2 tsp) salt
125 ml (1/2 cup) lard
175 ml (3/4 cup) milk
1 l (4 cups) coarsely diced peeled apples (about 1 kg/2 lb)
125 ml (1/2 cup) granulated sugar
30 ml (2 tbsp) all-purpose flour
5 ml (1 tsp) cinnamon
2 ml (1/2 tsp) grated nutmeg
In a large bowl, whisk together flour and salt. With pastry blender, cut in lard until mixture is in very fine crumbs. Whisk 1 egg with milk; pour over flour mixture stirring until it clumps together. Turn out onto floured surface and knead to form soft dough. Wrap and refrigerate for 30 minutes. (Can be refrigerated for up to 2 days.)
Filling: In a bowl, stir together apples, sugar, flour, cinnamon and nutmeg.
Divide dough into 12 pieces and form into balls. On a lightly floured surface, roll each into a 15-cm (6-inch) circle. Spoon about 75 ml (1/3 cup) of the filling onto half of each circle, mounding slightly.
Fold other half over and press to seal. (A floured fork works well.) Arrange on 2 greased baking sheets. Beat remaining egg; lightly brush over tops. Bake in a 190 C (375 F) oven until golden, 25 to 30 minutes.
Makes 12 servings.
Nutrition information per serving: 274 calories; 11 g fat; 5 g protein; 40 g carbohydrate; 2 g fibre.
Source: Foodland Ontario.Suggest a correction