Trouble with what the book calls pastry dough
I have made this recipe before & added extra flour to get the dough workable. This is from Justin Wilson, homegrown Louisiana cookin. The recipe is called Natchioches meat pies, my problem is there is something not right about the crust or pastry dough portion.
2 cups all purpose flour
2 teaspoons salt
1 tsp baking powder
1/2 cup shortening
1 large egg
1 cup milk
mix the dry ingredients, cut in the shortening, add egg & milk mix well, refrigerate 2 hours. roll out cut 5 in circles, place meat mix on half, fold over & fry in oil till golden brown.
My question, is there not enough flour or way to much milk ? The dough needed almost twice the flour to get it workable. This taste great & I would like to make it again with a corrected formula. It's on page 158 if you have the book.