Perfect Pork Pastie

In the pastie line, this was my first real attempt. Because of the success of the dough, I think, it came out very well and is worth recording here to try again later. It was made from leftovers of a sort of pork stir-fry. The result was a holdable delicious combination of meat and crispy dough with a bit of sweetness from sprouts. Everything in this except non-perishables was local and sustainable.

Filling Ingredients
1/2 med. onion, chopped 1/2 in to 1/4 in. pieces
1 lb. pork cutlet from local provider at Fair Foods. Cut was tender and thinly sliced. I cut it in strips to create texture similar to beef stir-fry meat you can buy.
1/2 piece thick cut smoked bacon across width in 1/4 in slices
1 1/2 boxes (pt. size) Brussels sprouts, trimmed and chiffonade, not too thin.
paprika, about 1/4 t
cayenne pepper, sprinkle--1/8 t or less
thyme, 1/2 t
salt to taste
black pepper, 1/8-1/2 t
olive oil

Directions
Dough
Make and refrigerate dough. Used processor dough recipe from Jane. Used 1/4 c. butter and 1/4 c. rendered fat with 2 c. white flour, baking powder, and salt.

Filling

1. In large (14 in.) pan, brown onions in 2-3 T oil to darkish, then cut heat to low and caramelize briefly--5-10 min. while prepping other ingredients.
2. Put chopped port in bowl. Add a little oil and the spices. Toss.
3. Put heat to high and move onions to perimeter of pan. Add meat to center. Let heat through. I added the bacon then, but could be earlier. Cook through, tossing in pan and mixing with onions when browned.
4. Push all of this to perimeter of pan. Add Brussels sprouts to center on high heat. Let sit and sear, then toss and wait again. When well seared--some black here and there--cut heat to med or med-low, and cover pan for two minutes to cook them through. 
5. Deglaze pan with a bit of water to get everything that may be stuck to it.
6. Add salt and black pepper and more cayenne to taste.

Pastie
The sealing process for this was not elegant but it worked.

Preheat oven to 400. Rack on top setting.

1. Let dough warm from refrigeration--5 to 10 minutes.
2. With lots of flour on hand, make ball just a little bigger than a golf ball.
3. Roll into circle that's 9" in diameter. I traced a plate with a knife. It should be pretty thin.
4. Put 1/2 c of the filling into the center and fold in half--moon shape. 
5. Dampen edges with water on finger, then fold them over in one direction. Press with fork from both sides.
6. Place on pan in hot oven. Check in 15 min. Should be nicely brown on both top and pan side. 

I liked that the dough took on the lumpy shape of the filling and that it was quite crisp. The filling also tended to stay in the pastie when you ate it--neater eating.  A reheat in microwave for about 15 sec. from room temperature was good. Could be a little longer probably.