Here’s your Bannock Meat Pop recipe rewritten in clear, organized steps:

Bannock Dough:

Ingredients:

4 cups all-purpose flour

2 tbsp baking powder

1 tsp sugar

½ tsp salt

¼ cup melted butter or lard

2 cups warm water

Instructions:

In a large bowl, mix flour, baking powder, sugar, and salt.

Make a well in the center and slowly pour in the warm water and melted butter.

Stir with a fork until combined.

Turn onto a floured surface and gently knead until dough comes together.

Roll out to about ¼-inch thick.

Meat Filling:

Ingredients:

1 lb ground meat (beef, chicken, or your choice)

1 medium onion, diced

2 cloves garlic, chopped

1 cup frozen peas

1 tbsp Worcestershire sauce

1 cup beef broth

1 tbsp cornstarch

Instructions:

In a skillet, sauté onion and garlic until fragrant.

Add ground meat and cook until browned.

Stir in peas and Worcestershire sauce; cook until peas are thawed.

Mix cornstarch with beef broth, then add to the pan.

Simmer until the mixture thickens. Remove from heat and cool slightly.

Assembly & Baking:

Use a 6-inch round (e.g., a soup bowl) to cut circles from the rolled-out bannock dough.

Place ¼ cup of the meat filling in the center of each circle.

Fold over into a half-moon shape and seal the edges with a fork.

Brush with an egg wash (1 egg beaten with 1 tbsp water).

Place on a baking sheet lined with parchment.

Bake at 400°F (200°C) for 30 minutes, or until golden brown.