4 Cups All Purpose Flour
2 Cups Crisco-----or 1 Cup White Shortening (Crisco) plus 1 Cup Cold Butter
1 Large Egg
3/4 Cups Cold Water
1 Tablespoon White Vinegar
1 teaspoon Baking Powder
In a large bowl, Cut flour and shortening together with pastry blender til pea-sized and smaller bits.
Put egg in measuring cup. Blend with fork.
Add water to the 3/4 Cup line.
Add the vinegar and baking powder and whisk with a fork.
Add the liquid to the dry ingredients and stir together with fork. When blended, form into 2 large balls with your hands, cover with clear plastic wrap and place in refrigerator to cool for 30 mins. minimum.
Meat Mixture Recipe:
2 Lbs 80% Ground Beef (the fat content gives a better flavor)
2 White Bread Slices, crumbled very small
1/2 Cup Milk
1 Pkg. Lipton's Dry Onion Soup Mix
1/2 Cup Stove Top Stuffing Mix or Bell's Stuffing (I use chicken-flavored)
1/2 Cup Italian Bread Crumbs
Seasonings: salt, pepper, onion powder, garlic powder, red crushed pepper flakes, dry oregano.
1 Large Egg
In a large bowl, Crumble your white bread, add the rest of the dry ingredients and the seasonings, then the milk. Stir it all together.
Add the meat and stir together with fork or use clean hands but don't overdo the hand mixing or it can toughen the meat.
Add the egg and stir together with fork, then use your hands to combine well.
Form into 2 large balls, cover with plastic wrap and place in refrigerator to cool for a half hour.
Remove one ball of dough and one of meat from fridge. Form both into equal parts.
Take singular piece of dough and roll in your hands, then spread onto floured board. Roll out to oval shape.
Form a meat section into a ball in your hands and shape into a half-moon shape. Place on one side of dough, pull other part of dough over the meat, crimp around the edges to seal.
Place on parchment-lined baking sheet. When you have a baking sheet full of them, brush them with egg wash over their tops.
Bake in preheated 360*F Oven (Yes, I like mine a bit warmer than 350) for about 20-25 mins, (by this time the undersides should be browning), then turn over to bake on the other side. Usually for about 15 or 20 more mins. When the meat inside is cooked, they are done.
The seasonings I never measure, sorry. I just shake some of all the components onto the dry ingredients.
Adding milk to the breads keeps the meat from getting too tough as it cooks, like it does for meatballs.
You can just use your favorite meatball mixture or meatloaf mixture if you like. The taste is up to you. Mine often tastes a bit different each time depending on what I have on hand or don't have. Its a recipe that works well when tweaked.
Serve either hot or cold. Store in refrigerator in covered containers. Serve with gravy or ketchup or steak sauce.
They re-heat well in microwaves for 30-45 seconds.
There is a lot of labor involved with making Bundies (pronounced boon-dees) but they are so good its worth it now and then.
I wanted to come out even with meat and dough, so shaped them in a wheel and cut them equally (both meat mix and dough) to the same numbers. The portions above are from ONE of the covered balls of dough and one covered ball of meat. Since I cooled 2 large balls of each I ended up with 32 bundies.
I roll out the dough oval-shaped and place the meat on one side. Then pull the dough over it.
I score them with a fork and then use a pizza cutter to trim off the excess dough, or you can just crimp the edges up and over around the turnover. I have some of both pictured below.
When they are baked, they go into airtight containers I the refrigerator to serve whenever I feel the need.
This is how they look inside.
Have a good evening.