Delightful combination of traditional bannock and hearty moose meat filling in this comprehensive guide. This recipe is perfect for creating a batch of delicious, portable snacks, ideal for packed lunches or on-the-go meals. Packed with flavor, these bannock pops bring together the rich taste of moose meat, savory gravy, and tender peas, all encased in a fluffy, homemade bannock dough. Let’s dive into the process step by step.

Mastering the Art of Bannock Dough and Hearty Moose Meat Filling

Understanding Bannock: A Timeless Bread

Bannock is a versatile flatbread that traces its roots to Indigenous cultures in North America and beyond. Traditionally cooked over open flames or in cast iron pans, bannock can be baked, fried, or grilled. Its simplicity and adaptability make it the perfect base for these stuffed bannock pops. Here, we use a straightforward, foolproof recipe that yields soft, tender dough, perfect for enveloping the savory filling.

Essential Ingredients for Bannock

To make the dough, you’ll need:

• Flour: The backbone of any bannock recipe. Use all-purpose flour for its balanced texture.
• Baking Powder: This leavening agent ensures the dough rises slightly, giving it a soft bite.
• Sugar and Salt: These pantry staples add subtle sweetness and enhance overall flavor.
• Butter or Lard: Melted butter or lard contributes richness and moisture to the dough.
• Warm Water: Helps bring the dough together while keeping it soft and pliable.

Preparing the Bannock Dough

1. In a large mixing bowl, combine 4 cups of flour, 2 tablespoons of baking powder, 1 teaspoon of sugar, and ½ teaspoon of salt.
2. Make a well in the center of the dry ingredients.
3. Slowly pour in ¼ cup of melted butter or lard and 2 cups of warm water.
4. Using a fork, gently mix the liquid into the dry ingredients until a dough forms.
5. Transfer the dough to a floured surface and knead gently until it comes together smoothly.
6. Roll the dough out to a thickness of about ¼ inch, ready for cutting and filling.

Crafting the Perfect Moose Meat Filling

The filling is the heart of this recipe, combining tender ground moose meat, savory onions, garlic, and a luscious gravy that binds it all together. Moose meat, known for its lean, gamey flavor, pairs beautifully with simple seasonings and vegetables, creating a robust and satisfying filling.

Ingredients for the Filling

• Ground Moose Meat: If moose meat isn’t accessible, substitute with ground beef, venison, or another lean game meat.
• Onion and Garlic: Aromatics that form the base of the filling, adding depth and richness.
• Frozen Peas: Bring a touch of sweetness and a pop of color to the mixture.
• Worcestershire Sauce: Enhances the savory umami flavors.
• Beef Broth and Cornstarch: Combine to create a silky, flavorful gravy.

Step-by-Step Instructions for the Filling

1. Heat a large skillet over medium heat.
2. Sauté 1 diced medium onion and 2 chopped garlic cloves until fragrant and translucent.
3. Add 1 pound of ground moose meat to the skillet, cooking until browned and crumbly.
4. Stir in 1 cup of frozen peas and 1 tablespoon of Worcestershire sauce, cooking until the peas are thawed.
5. In a small bowl, mix 1 tablespoon of cornstarch with 1 cup of beef broth until smooth.
6. Pour the cornstarch mixture into the skillet, stirring continuously until the gravy thickens and coats the meat.
7. Remove from heat and let the filling cool slightly before assembling the bannock pops.

Assembling and Baking Bannock Pops

Now that the dough and filling are ready, it’s time to bring everything together.

Cutting the Dough

1. Use a round cutter or a soup bowl (approximately 6 inches in diameter) to cut circles from the rolled-out dough.

Filling the Pops

1. Place a dough circle on a floured surface.
2. Add about ¼ cup of the cooled meat filling to the center.
3. Fold the dough over the filling to create a half-moon shape.
4. Seal the edges by pressing with a fork.

Finishing Touches

1. Brush the tops of the bannock pops with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, glossy finish.
2. Arrange the pops on a baking sheet lined with parchment paper.

Baking

1. Preheat your oven to 400°F (200°C).
2. Bake the bannock pops for 25-30 minutes, or until golden brown and cooked through.
3. Let them cool slightly before serving or packing for later.