Shadoons, meat pies, pocket sandwiches, this old family recipe has gone by many names, but I’ve never come across any that taste quite like these. My grandparents made them all the time as a child, and when the smell comes from the oven, it still takes me back.
These make great pocket lunches for hunting or fishing, or long days on the road, by keeping everything in one easy to hold, easy to store food. They really are a meal in themselves, although a bit labor intensive. I actually prefer to make a double batch, as they freeze and reheat in the microwave well, and so I only have to do it once or twice a year.
This recipe takes a lot of space, and a lot of time. It’s great for rainy or snowy days stuck inside, it will keep you busy and help keep the house warm. I actually cut all the meat one day, then mixed and made them the next for this recipe.
- 1 long stick of pepperoni, diced
- 2 lbs of ham, diced. ham steaks or a solid chunk of ham work well
- 1.5 lbs grated parmesan cheese
- 1 lb grated romano cheese
- 13 eggs + 2 beaten. 13 for the mixture, 2 for eggwash
- 5 to 6 tubes grands biscuits (8 per tube) I use honey butter biscuits I found locally
- Coarse black pepper to taste. I use 2 to 3 tbsp
- Mix dry cheese, diced ham and pepperoni, and black pepper together in a large mixing bowl until well mixed
- Add 13 beaten eggs and hand mix until it holds as a ball in your hand
- Preheat the oven to 350F, and flatten the biscuits. Just roll them flat, 1/8 inch but I never measure
- Spoon about 2 tablespoons of the filling onto ONE side of the biscuit, fold over the other side, and crimp the edges
- Place crimped shadoons on a greased cookie sheet, leave some room between.
- Take the other 2 eggs, and beat them, then brush the tops of the shadoons lightly.
- Bake 15 to 20 minutes, until tops are golden brown and puffed up.
- Let cool on a rack, and enjoy. Let cool completely, overnight would be better, before preparing for freezing.
- You don’t have to use a press, but it helps. If you don’t have one, roll flat, bring the cover over, and seal with a fork.
- This is time consuming, about 2 hours almost 3.
- I like to make them until I’m out of pans, I can only cook 2 pans at a time, but it’s much easier instead of going back and forth
- Rotate the pans of shadoons halfway through cooking for evenness
- Ready to eat out of the oven, but refrigerate and freeze very well